Yields 2 dozen cookies ( 1  1/2 diameter) 

Ingredients:

1 ¼ cup Bluebird’s whole grain einkorn flour

1 cup pasayten hard white flour 

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

1 teaspoon ginger

¾ teaspoon cloves

¼ teaspoon allspice

1½ (12 Tbs) sticks unsalted butter at room temperature

½ cup brown sugar, packed

½ cup granulated sugar, plus ⅓ cup for rolling cookies

1 large egg

1 teaspoon vanilla

⅓ cup unsulphured molasses

Method:

Heat oven to 375 degrees. Adjust racks to upper and lower middle positions. Whisk flour, baking soda, salt, and spices together in medium bowl, set aside.

With electric mixer, cream butter, brown sugar, and ½ granulated sugar until light and fluffy ( about three minutes.)  Scrape sides of bowl.  Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until ingredients are combined.Place remaining ⅓ cup granulated sugar in a shallow bowl. Working with tablespoons of dough each time, roll dough into 1 ¾ inch balls. Roll balls in sugar and place on a un-greased cookie sheets or on a silicone baking mat.  Space balls 1½ to 2 inches apart.

Bake for 11-13 minutes. Cool cookies for about 2-3 minutes.