2 ¼ cups white flour
2 tsp dry ginger powder
1 tsp baking soda
¾ tsp cinnamon, powdered
½ tsp cloves, powdered
¼ tsp salt
¾ cup salt-less butter, softened
1 cup sugar
1 tbsp water
¾ cup jaggery, melted and strained
Pre heat oven to 350¦F.
Sift the white flour, dry ginger powder, baking soda, cinnamon, cloves and salt and keep aside.
Combine the butter and sugar (keeping aside 2 tbsp of sugar) to a smooth paste.
Beat in the eggs.
Mix in the water and jaggery and slowly fold in the white flour.
Wrap the dough in a plastic wrap and keep aside for 30 minutes.
Roll out walnut sized balls from the dough and coat them with sugar.
Arrange on the baking sheet spaced 2 inches away and lightly flatten the balls.
Bake for 1215 minutes, allow to cool, remove from the cookie sheet and store in air tight containers.