Ginger Snaps

1 ½ cups butter
2 whole eggs
2 cups granulated sugar
½ cup molasses
4 cups all-purpose flour
2 teaspoons baking soda
1 ½ tablespoons cinnamon
2 tablespoons ginger
1 ½ tablespoon nutmeg
Oven:  375°

Cream butter and sugar until light; beat in eggs and molasses.  Sift dry ingredients together and mix thoroughly.  Roll the dough into 1-inch balls, place about 2 inches apart on a cookie sheet and bake for 12-15 minutes.  Cool on racks.

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