These cookies are based on the famous ones by The Silver Palate and I’ve been making them for years. They are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum. Find local sorghum at Green Door Gourmet and Farmers Markets around town.–Jill Melton
1. Preheat oven to 350F. In a large bowl, combine melted butter, sugar, molasses, egg, whisk well. Sift flour with cloves, ginger, cinnamon, salt and baking soda. Add to molasses mixture and stir.
2. Cover a baking sheet with foil. Drop batter onto baking sheet at least 2 inches apart, with a small ice cream scoop or spoons. Sprinkle with sugar and coarse salt. Bake for 10 minutes. Let cool on foil 5 minutes. Remove to wax paper.
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