Molasses Crinkles

These are really easy, almost good for you, and beautiful to look at.
In Austin, Texas, the perfect time and temperature for these cookies is 12 minutes at 360. They will be perfectly soft and chewy. If you want them a little crisper, bake for 15 minutes.

Molasses Crinkles (everything I used was organic except the spices)
Mix Well:
1 cup butter
1 and 1/2 cups sugar
1/2 cup molasses
1 egg, plus two egg yolks left over from making something that required two egg whites

Sift together:
1 cup brown rice flour
1 1/2 cups all purpose flour
4 teaspoons of baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon powdered cloves
1/4 teaspoon nutmeg

Stir the flour mixture into the first mixture. Form into 1 inch balls (gently - you aren't making a snow ball); roll in sugar. The palms of your hands are now coated with cookie dough. Dip the palm of your hand in sugar and you will have no problem as you slightly flatten that ball of dough and bake on an ungreased cookie sheet for about 12 minutes.

If the dough is too soft, you can chill it for an hour and then proceed. Or, after you form all into balls and roll in sugar, you can refrigerate and then bake as needed. Don't keep it in the fridge without baking for anything more than a week. After the cookies are baked, they freeze well. They also ship very well - that is, if you can keep from eating them!