1/2 cup unsalted butter, softened
1 cup sugar
2 eggs, lightly beaten
2/3 cup dark molasses
1 cup whole milk
4 cups sifted flour
1 teaspoon salt
1 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/8 teaspoon nutmeg
1 teaspoon baking soda
In a large mixing bowl using an electric mixer, cream together butter and sugar. Add eggs, molasses, and milk; well.
In a small mixing bowl, whisk together flour, salt, ginger, cinnamon, cloves and nutmeg and stir into butter mixture.
Drop by teaspoonfuls onto greased cookie sheets and bake at 400°F until brown, about 6 to 8 minutes.
Cool on racks.
If desired, teacakes can be frosted with an icing made of a small amount of heavy cream mixed with powdered sugar to spreading consistency. When frosting has
hardened, store in a covered tin box with waxed paper between layers of cookies.
Yield: about 3 dozen cookies.
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