Dutch Spice Cookies

1. Break cookie dough into large bowl; let stand 10-15 minutes to soften.

2. Add brown sugar, cinnamon, nutmeg, ginger and cloves; mix well.

3. Chill dough 1 hour in refrigerator or 20-25 minutes in freezer.

4. Preheat oven to 350°F

5. Spray cookie sheets with non-stick cooking spray.

6. Place sugar in small dish.

7. Roll the dough into 1 inch balls and roll in sugar.

8. Place balls about two inches apart on cookie sheets.

9. Flatten with bottom of glass.

10. Bake 8-10 minutes or until light brown.

11. Cool completely on wire racks.

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Nutrient	Quantity
Total fats	10.6721 g
Protein	19.8242 g
Carbohydrates	169.7802 g
Energy	842.9413 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0034 g
Water	355.1348 g
Aspartic acid	0.0053 g
Calcium, Ca	171.7762 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Fiber, total dietary	32.2936 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	0.8522 g
Niacin	0.0443 mg
Vitamin A, RAE	0.152 g
Fatty acids, total trans-polyenoic	0.0002 g
Arginine	0.0021 g
Riboflavin	0.0028 mg
Fatty acids, total trans-polyenoic 22:4	0.0003 g
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.002 g
Glutamic acid	0.0045 g
Sodium, Na	1850.7041 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0311 g
Total lipid (fat)	10.6721 g
Manganese, Mn	0.405 mg
Fructose	0.0056 g
Proline	0.0024 g
Fatty acids, total saturated 16:0	0.0607 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0134 g
Sucrose	50.0911 g
Choline, total	0.678 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0011 g
Sugars, total	101.2154 g
Serine	0.0017 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.0075 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	0.0072 mg
Selenium, Se	0.08 g
Ash	9.1048 g
Fatty acids, total saturated 18:1 undifferentiated	0.0414 g
Pantothenic acid	0.0047 mg
Phenylalanine	0.0016 g
Fatty acids, total polyunsaturated 22:1 c	0.0001 g
Copper, Cu	0.0313 mg
Betaine	0.0074 mg
Thiamin	0.0086 mg
Methionine	0.0005 g
Iron, Fe	5.986 mg
Carbohydrate, by difference	169.7802 g
Phosphorus, P	6.077 mg
Folate, total	1.9132 g
Tocopherol, gamma	0.0117 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	0.0018 g
Cholesterol	20.4116 mg
Valine	0.0025 g
Fatty acids, total saturated 18:2 undifferentiated	0.0228 g
Glycine	0.0019 g
Glucose (dextrose)	0.006 g
Fatty acids, total saturated 14:0	0.5039 g
Zinc, Zn	0.078 mg
Isoleucine	0.0018 g
Fatty acids, total saturated 12:0	0.0087 g
Fatty acids, total polyunsaturated	0.0281 g
Leucine	0.0028 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0002 g
Vitamin A, IU	3.084 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.001 g
Folate, DFE	1.9132 g
Tryptophan	0.0003 g
Vitamin C, total ascorbic acid	0.1171 mg
Phytosterols	2.858 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0041 g
Fatty acids, total saturated 20:0	0.001 g
Tyrosine	0.0012 g
Vitamin K (phylloquinone)	0.7455 g
Fatty acids, total saturated	2.558 g
Histidine	0.001 g
Fatty acids, total monounsaturated	0.0796 g
Threonine	0.0013 g
Folate, food	1.9132 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0026 g
Cryptoxanthin, beta	1.9928 g
Vitamin E (alpha-tocopherol)	0.0489 mg
Fatty acids, total trans	0.0013 g
Fatty acids, total trans-monoenoic	0.0011 g
Magnesium, Mg	6.8258 mg
Lysine	0.0025 g
Potassium, K	31.85 mg
Cystine	0.0005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	18 ounces	627.6578	117.7751	9.7976
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Cinnamon	2.5 teaspoons	0	0	0
Nutmeg	1 teaspoon	11.55	1.0844	0.7988
Clove	0.25 teaspoon	1.4385	0.344	0.0682
dark brown sugar	0.25 cup	0	0	0