Swedish Ginger Cookies

 I'm excited to share this recipe because it comes from my family when we lived in Minneapolis, Minn. decades ago! We only lived there four years but we have many fond memories, especially of recipes like this one coming from the Swedish influence of the people in that region.

My sister and I usually make these at Christmas time because they're so pretty, and they are an easy drop cookie to put on plates with the labor-intensive multi-colored Christmas cut-out cookies.

Swedish Ginger Cookies

 2 C. Flour

2 t. Soda

1/4 t. Cloves

1/4 t. Ginger

1 Unbeaten egg

1/2 t. Salt

1/2 t. Cinnamon

3/4 C. Butter (not margarine)

1 C. Sugar

1/4 C. Sorghum (or Molasses)

Sift dry ingredients, set aside. (I actually don't sift, and they turn out fine.) Cream butter, sugar; add egg and sorghum. Gradually beat in dry ingredients. Shape in 1-1 1/2" balls. Roll in pearl sugar. Bake at 375 degrees for 10-12 minutes.