Steps:
- 1. Sift flour with soda, salt, cinnamon, and ginger. Set aside. 2. In a mixing bowl, cream butter and sugar until light. Beat in eggs until fluffy and stir in molasses. Add the flour mixture alternately with milk until well blended. Cover bowl and refriderate mixture for one hour. 3. Drop batter by rounded tablespoons onto GREASED AND FLOURED baking sheets, spacing 2 inches apart. Bake in a 350 oven for 10 minutes until surface springs back when touched with your finger. Remove to a wire rack to cool completely. 4. For Ginger Creme beat butter and sugar until creamy. Gradually beat in milk and molasses; add ginger and mix until creme is smooth and spreadable. Make sandwich cookies and enjoy.
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