Ginger Drops

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These cookies are large,moist and dark from molasses, perfect for the cookie jar! From the r.s.v.p. Section of a september 1986 issue of bon appetit magazine. The recipe was requested from the historic jackson hotel in poncha springs, colorado.

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Steps

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Using electric mixer , cream butter , sugar and molasses.

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Beat in eggs , one at a time.

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Beat in remaining ingredients.

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Do not overmix.

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Cover dough and refrigerate 1 hour.

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Preheat oven to 400 degrees.

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Line baking sheets with parchment.

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Form dough into 1 1 / 2-inch balls.

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Arrange on prepared sheets , spacing about 1 inch apart.

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Flatten slightly with palm of hand.

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Bake until just firm to touch , 8 to 10 minutes.

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Cool completely on rack.

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Ingredients

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unsalted butter, sugar, dark molasses, jumbo eggs, all-purpose flour, ground ginger, baking soda, salt, cinnamon, nutmeg, ground cloves