Bring the eggs and butter out and bring to room temperature and preheat oven to 350 degrees
with mixer cream together 3/4 cup unsalted butter
and 1 cup of packed brown sugar til light and fluffy
blend in 2 eggs and 1/2 cup dark molasses with the mixer
by hand, with a spoon, add 1/2 heaping tsp nutmeg
1 heaping tsp ginger
1 heaping tsp cinnamon
1 heaping teaspoon espresso sugar
2 teaspoons baking soda
3/4 teaspoon salt (if you use salted butter decrease to 1/2 teaspoon)
2 1/2 cups unsifted flour
and mix just until combined.
chill for an hour in the fridge or stick in the freezer for 10 minutes for easier handling
roll dough into melon ball sized shapes (spraying a little Pam type cooking spray on your hands makes this less messy) and roll in more espresso sugar (I used about 2 and 1/2 ounces total). Do NOT flatten before baking, they flatten as they cool. Bake at 350 for 10 minutes, let sit on pan a minute after you take it from the oven before removing them to a wire rack. They should appear slightly underdone and soft when you remove them. but will harden some as they cool.
Makes about thirty 3 and a 1/2 inch cookies.