Ginger Cookies

3 cups unbleached, all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon ground cardamom 6 tablespoons unsalted butter, cubed and at room temperature ⅓ cup granulated sugar 3 tablespoons packed light brown sugar 1 large egg 1 large egg yolk ⅓ cup molasses ½ tablespoon whole milk ½ tablespoon distilled white vinegar

Nutritional information per cookie: Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g • chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g

Preheat oven to 350°F. Put the flour, baking soda, salt and spices into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and sugars. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the egg and yolk, one at a time; mix until fully combined. Add half of the reserved dry ingredients and mix on low. Once almost fully combined, add the molasses, milk and vinegar. Increase to medium-low speed and mix until homogenous. Add remaining ingredients and mix until completely combined. Fit the Cuisinart® Electric Cookie Press with desired disc*, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until just set. Cool cookies before removing from pan. *Note: Due to the consistency of this cookie dough, we recommend using discs 3, 4, 5, 6 or 10.