Ginger Spiced Mead Cookies

by Beth Paiva

Ingredients
2 cups flour
1/2 cup sugar
1/2 cup butter
1/3 cup molasses
1/3 tsp. baking soda
2 tbsp. ground cinnamon
1 tsp. allspice
3/4 cup CHAUCER’S MEAD
pinch of salt

Preparation

1. Preheat oven to 350°.
2. Cream butter and sugar together until smooth.
3. Scrape down sides of bowl and mix in molasses.
4. Scrape down sides of bowl and mix in the CHAUCER’S Mead. (should be moist)
5. Add and mix in all dry ingredients, mix until everything is incorporated.
6. Scoop onto a greased sheet pan, and bake for about 16 minutes. Cookies should be slightly firm to the touch when done. Serve warm.

*If desired you can dip the top in the warm Mead for extra Mead flavor.
Makes about 2 dozen cookies.