Regency Ginger Crisps - Hannah Swensen

Regency Ginger Crisps - by Joanne Fluke
3/4 cup butter (1 1/2 sticks)
1 cup brown sugar
2 large beaten eggs (or two medium, beat with fork)
4 tablespoon molasses (that's 1/4 cup)***
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
2 1/4 cups flour (not sifted)
1/2 cup white sugar in a small bowl for later)

Melt butter and mix in sugar.
Let mixture cool and then add eggs)
Add soda, molasses, salt, and ginger.
Stir it thouroughly. Then add flour and mix in.
Chill the dough for at least one hour (overnight is better)

When the dough has chilled, preheat oven to 375 F degrees,
rack in the middle position.
Roll dough into walnut-sized balls with your hands.
Roll the dough in white sugar. (Just dump them in the bowl
with the sugar and shake bowl gently to coat them.)
Place them on greased cookie sheets, 12 to a standard sheet.
Flatten them down with a spatula.

Bake at 375 degrees for 10-12 minutes or until nicely browned.
Cool on cookie sheet for no more than 1 minute and then
remove to a wire rack to finish cooling. (The rack is important
-- it makes them crisp).

If you leave these on the cookie sheets for too long, they'll stick.

*** To measure molasses, first spray the inside of a measuring
cup with Pam so that the molasses won't stick to the sides of
the cup.