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| 1/2 Tasse | Unsalted butter 125 mL |
| 1 Tasse | Sugar 250 mL |
| 1 | Egg |
| 1/4 Tasse | Molasses 50 mL |
| 1 1/2 Esslöffel | Coffee 20 mL |
| 1 Teelöffel | Cinnamon 5 mL |
| 1 Teelöffel | Ginger 5 mL |
| 1/2 Teelöffel | Cloves 2 mL |
| 1 Teelöffel | Baking soda 5 mL |
| 1/4 Teelöffel | Salt 1 mL |
| 2 Tasse | All-purpose flour 500 mL |
| 1/2 Tasse | Raisins 125 mL |
| 1/2 Tasse | Chopped dried apricots 125 mL |
| 1/4 Tasse | Chopped candied ginger 50 mL |
| 2 Esslöffel | Sugar 25 mL |
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Preheat oven to 350F/175 °C. Line cookie sheets with parchment paper.
Cream butter with sugar until light. Beat in egg, molasses and coffee, mixing well between additions.
Mix or sift dry ingredients together. Stir into batter. Mix in fruit.
Knead batter into a ball and divide into 8 equal pieces. Roll each piece into a log about 1"/2.5 cm in diameter and about 16" long.
Place on cookie sheets and press flat. Bake 9 to 10 minutes - cookies should still be soft. Sprinkle with granulated sugar. Cut about 1 "/2.5 cm wide slices on the diagonal - you will get about 8 cookies per strip.
Desserts book. This recipes yields about 64 cookies.
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