- 1 cup granulated sugar
- 1 cup whole wheat pastry flour
- 1 tsp. mace
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1-1/2 Tbsp. ground cinnamon
- 1-1/2 Tbsp. ground ginger
- 1-1/2 tsp. baking soda
- 1-3/4 cups all-purpose flour
- 2 eggs
- 2 tsp. ground cloves
- 3/4 cup Pompeian Extra Light Tasting Olive Oil
In a large bowl, whisk together Pompeian Extra Light Tasting Olive Oil, molasses, granulated sugar, eggs, and vanilla extract.
In a separate bowl, combine flours, baking soda, salt, cinnamon, ginger, mace, and cloves.
Add the dry ingredients to the wet and stir until well combined. Cover the dough and refrigerate overnight.
Preheat oven to 350o
F and line two baking sheets with parchment paper. Place remaining 1/4 cup granulated sugar in a small bowl.
Form the dough into 1-1/2-inch balls and roll in granulated sugar. Place on baking sheets and bake for 10-12 minutes or until tops crack.
Allow cookies to cool for 5 minutes on baking sheets and then transfer to a wire rack to cool completely.