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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Ginger Cookies (Jo Ann Mathis Ross)

Makes about 5 dozen 2” cookies.
5 c flour (23 oz = 1 lb 7 oz)
1 1/2 tsp ground ginger
1 ½ tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
¼ tsp salt
1½ c butter, softened
2 c sugar
2 eggs
½ c molasses
¾ c granulated sugar

In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl, beat butter until softened. Gradually add 2 c sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture and beat until combined. Mix in the rest of the flour mixture, scraping sides and bottom of bowl. Shape dough into 2” balls. Roll into the sugar. Place on an ungreased cookie sheet about 2 ½” apart. (Do not flatten.) Bake in a 350° oven for about 10 min or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy). Let stand for 2 min before transferring to a wire rack. Cool.

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