Swedish Orange Gingersnaps 1 1/2 sticks unsalted butter 1 cup brown sugar 1 large egg 2 tablespoons plus 1 teaspoon molasses 1 tablespoon orange juice 1 tablespoon finely grated orange zest 2 3/4 to 3 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 2 teaspoons ground ginger In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool. Yield: 5 dozen cookies Prep Time: 1 hour 45 minutes Cook Time: 10 minutes