GINGER DROPS
Steps:
- USING MIXER, CREAM BUTTER, SUGAR, AND MOLASSES. BEAT IN EGGS, 1 AT A TIME. BEAT IN REMAINING INGREDIENTS, DO NOT OVERMIX. COVER DOUGH AND REFRIGERATE 1 HOUR. PREHEAT OVEN TO 400. LINE BAKING SHEETS WITH PARCHMENT. FORM DOUGH INTO 1 1/2 INCH BALLS. ARRANGE ON PREPARED SHEETS, SPACING ABOUT 1 INCH APART. FLATTEN SLIGHTLY WITH PALM OF HAND. BAKE UNTIL JUST FIRM TO TOUCH, 8 - 10 MIN. COOL ON RACK.
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