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