Maine Multi-Spice Cookies(Maine Chewies)

Adapted from Yankee magazine. Supposedly a version of this recipe is served on board the "Mary Day," a schooner from Maine. Any cookie with cardamom in it is a cookie for me. These are by far the best tasting spice cookies I have ever tried. Please use a wooden spoon to mix the dough - an electric mixer might make the dough too tough.

• Ready In: 42 mins
• Serves: 54
• Yields: 4 1/2 dozen

Ingredients

• 1  cup sweet unsalted butter, melted and cooled to room temperature
• 2 1⁄2 cups granulated sugar
• 1  teaspoon ground cinnamon
• 1  teaspoon ground cloves
• 1  teaspoon ginger
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon nutmeg
• 1  large egg, lightly beaten
• 1⁄2 teaspoon salt
• 1  tablespoon baking soda (really that much)
• 1⁄4 cup  lukewarm water
• 1⁄4 cup molasses
• 4  cups all-purpose flour

Directions

1. Combine butter, sugar, all 5 spices, and salt in a large mixing bowl, mixing well with a wooden spoon.
2. Dissolve baking soda in the warm water and then stir into the butter mixture.
3. Stir in the molasses and the lightly beaten egg, mixing well.
4. Add flour,1 cup at a time, stirring to mix- the dough will be quite stiff (be sure to scrape all the way down to the bottom of the bowl to mix evenly).
5. Scoop the dough into walnut sized lumps (about 1 Tbsp or so) and drop onto greased or parchment-lined baking sheets, about 2" apart.
6. Bake in a preheated 350°F oven for 8-12 minutes, or until crackled and browned. They will look very, very soft in the middles but as long as you can lift them with a spatula they are ready.
7. Let cool 1 minute on pans before carefully lifting with a spatula to cooling racks.
8. Finished cookies should be somewhat chewy.