Holiday Spice Prints

Great to eat, or hang them on the tree for a warm, traditional touch. Either way, you'll love these classic spice cookies!

3/4 Cup Butter, softened
1 Cup Dark Brown Sugar, firmly packed
1 Egg
1/4 Cup Molasses
1 teas. Watkins Vanilla, Double Strength
2-1/2 Cups All-Purpose Flour
2 teas. Baking Soda
2 teas. Watkins Ginger
1 teas. Watkins Cinnamon
3/4 teas. Watkins Ground Cloves
1/2 teas. Watkins Allspice
1/4 teas. Salt, if desired
Granulated Sugar

Cream butter and brown sugar; beat in egg, molasses and Watkins Vanilla. Combine flour, soda, spices and salt. Stir into creamed mixture; chill 1 hour. Preheat oven to 375 degrees. Roll dough into 1-1/2 inch balls, dip tops in granulated sugar. Place balls, sugar side up about 3 inches apart on greased cookie sheet. Bake 10 to 12 minutes, until set but not hard. Firmly press top of each cookie as soon as it comes from the oven with a clay stamp or wooden butter mold. Pierce top of each cookie with a drinking straw to make hole for hanging, if desired. Cool on wire racks. When cool, thread each cookie with ribbon for hanging. Makes 5 dozen.

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