Ginger Sparklers

Ingredients

Dry
2 C flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt (if you use unsalted butter; omit if you use regular butter)

Wet
1 C brown sugar (packed)
3/4 C butter
1/4 C molasses
1 egg

Sugar

1. Mix the dry ingredients together, and set aside.
2. In a separate bowl, soften the butter and cream together with the brown sugar and molasses.
3. Beat in the egg.
4. Add the dry to the wet in thirds (one third of the dry and beat into the mixture; repeat twice more).
5. From all the dough into a ball, wrap it in wax paper/plastic wrap, and chill for an hour (or freeze till needed)
6. After the dough has chilled, you get to roll the little balls. Lots of little balls. My hands have cramped from rolling dough into balls about 3/4" in size (think large marble).
7. Roll the cookies in sugar, and bake at 350 for 8-10 minutes.

Why am I posting this?

Well, so far today, I've rolled and baked ~27 dozen ginger sparklers. I'm starting to hate ginger sparklers. So, I figured I'd put up the recipe for anybody else who wants to try it.

I've pretty much resolved that the next time I bake ginger sparklers; one of us is pregnant.