Title: Swedish orange gingersnaps
 Categories: Toohot
      Yield: 4 Servings
 
  1 1/2    Sticks unsalted butter
      1 c  Brown sugar
      1 lg Egg
      2 tb Plus 1 teaspoon molasses
      1 tb Orange juice
      1 tb Finely grated orange zest
  2 3/4    To 3 cups flour
      1 ts Baking soda
    1/2 ts Ground cloves
      2 ts Ground cinnamon
      2 ts Ground ginger
 
  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.
  
  Preheat oven to 350 degrees F. Shape the dough into 3 logs, about
  8-inches long, wrap in plastic wrap and refrigerate at least 1 hour
  or overnight. 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