With a few changes this is a very good recipe. I have to agree with some others on cutting back the amount of clovers from the original 1 ts. to ½ ts. The full amount leaves an after-taste in your mouth. I also found using ¾ cups of molasses a must as well. As one had suggested, I divided my batter up into halves, which worked out well.
If one doesn’t care for making cookie cutter shapes, you can use the old drop spoon method, which then you would not need to cool dough before shaping and no rolling would be needed. I also agree with a fellow baker on baking for 6 mins only, if you want soft/moist cookies. I will make again but will double the recipe for I found it only made 2 ½ dozen using a medium size cookie cutter.
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With a few changes this is a very good recipe. I have to agree with some others on cutting...