Gingersnaps

This recipe is a tweaked version, Thanks to Tamara, from Better Homes and Gardens' Cookbook.

2 1/4 c flour

1 c brown sugar

3/4 c butter

1/4 c molasses ( I use Grandma's Robust Molasses in the Green Bottle. Find it at your local grocery store.)

1 egg

1 1/2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

1/4 c sugar set aside-roll cookies in this

Combine egg, butter, molasses and sugar and beat until very fluffy. It is not necessary to level off the spices, be generous and the cookies will taste great! Next add all spices and mix well. Add flour last and mix in. The dough will be very sticky and gooey. Refrigerate the cookie dough for about an hour or until it is quite firm. Use a cookie scoop preferably to form your cookies. Roll the balls into sugar and place on a greased cookie sheet. Bake at 375 for 8-10 minutes. Nine minutes usually seems about right for my oven. If you overcook these they will be crunchy. For softer cookies, take them out even though your better judgement might say...two more minutes.