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Spice cookies, like gingerbread, are tangible (and tasty!) evidence of the vigorous, world-wide trade routes that have connected far-flung parts of the world since ancient times. Cinnamon, ginger, cloves and allspice, once precious for their rarity, have become common pantry items. Here is a great way to celebrate them.

Spice Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup firmly pack brown sugar
1/2 cup unsalted butter
1/4 cup vegetable shortening
1 large egg
1/4 cup molasses

1. Preheat oven to 350°F. Lightly grease two baking sheets; set aside.
2. Sift together flour, baking soda, cinnamon, ginger, cloves, allspice and salt into a mixing bowl; set aside.
3. In a separate large bowl, cream together brown sugar, butter and shortening; add egg, blending until smooth, then mix in molasses. (Mixture may appear curdled at this point.) Gradually stir in flour mixture until well incorporated.
4. Shape dough into 3/4-inch balls; place 2 inches apart on baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar.
5. Bake 12 to 15 minutes; transfer to a wire rack to cool.

Makes 36 cookies.