Crackle-Top Gingerbread Date Cookies
Pour boiling water over 3/4 cup dates in a medium bowl. Set aside for 15 minutes.
Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cloves in a large bowl.
Whisk egg, brown sugar, molasses, margarine and date-water mixture in a medium bowl.
Make a well in centre of flour mixture. Pour in egg mixture. Stir until combined. Stir in remaining 1/4 cup dates. Refrigerate, covered, until dough is firm, about 1 hour.
Position rack in centre of oven, then preheat to 350°F. Line two baking sheets with parchment. Spread sugar on a plate.
Roll dough into 1-in balls, then roll in sugar. Arrange balls 2-in apart on prepared sheets.
Bake until cookies are puffed, but still soft when lightly touched, about 9 to 10 minutes. Transfer cookies to a rack to cool completely.
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Last updated: January 18th, 2021
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