Ginger Bread Dots by M. Lazaro & E. Seaton

Cookies inspired by Paula Dean

• 3/4 cup packed dark brown sugar
• 1 stick butter or margarine, softened
• 2 large eggs
• 1/4 cup molasses
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt

1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
2. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
3. Preheat the oven to 350 degrees F.
4. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable.
   
5. Roll dough into Nickel-size balls, place on cookie sheet and *lightly* tap the top so that they are less round on top.
   
6. Bake for 5-6 minutes (dep on your oven). If you over cook these they will taste like coal. Side on "under-cooking" vs. over-cooking.
   
7. Transfer to wire racks to cool.
8. Frost w/ a dollop of frosting in a whirl shape (like a cupcake)

[Note: These cookies are *only* good the day-of, unless you freeze them that same day. If/when you defrost them, serve them the day-of (clearly, after they've been defrosted). =)

Frosting by E. Seaton
3 oz cream cheese
1/4 c butter
1 1/2 c confectioners sugar
1/4 tsp cinnamon

Whip together until light & easy to frost.