Ingredients
1 1/2 c. butter
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground cloves
4 tsp. ground ginger
sugar for rolling
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
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Cream butter and sugar; add eggs and molasses and blend well. Sift dry ingredients together. Add half of dry mixture to creamed mixture and blend with mixer. Add remaining half and blend by hand. Chill dough for several hours. At this point, you may bake whatever portions of the dough you desire and refrigerate or freeze the remainder. (Dough keeps covered in the refrigerator for a week.) To bake, make dough into walnut size balls. Roll the balls in sugar and place on ungreased cookie sheets. Bake at 350° for about 15 minutes. Makes 5 to 6 dozen.