Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)

Ingredients

• 0.8 teaspoon baking soda 
• 6 tablespoons butter softened
• 3 tablespoons milk fat-free
• 1.5 cups flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 3 tablespoons blackstrap molasses 
• 0.1 teaspoon nutmeg grated
• 1 Dash salt 
• 0.8 cup sugar divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (through salt), stirring with a whisk.
4. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract.
5. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.
6. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each).
7. Place remaining 1/2 cup sugar in a shallow bowl.
8. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass.
9. Bake at 350 for 12 minutes or until lightly browned. Cool on pans 4 minutes.
10. Remove cookies from pans; cool completely on wire racks.