Ginger Snaps

• 1 cup sugar
• 3/4 cup margarine or butter, softened
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 1/4 cup sugar

In a large bowl, combine 1 cup sugar, margarine, molasses and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat over to 350 degrees F. Shape dough into 1-inch balls, roll in 1/4 cup sugar. Place 2 inches apart on uncreased cookie sheets.

Bake at 350 degrees F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking.). Cool 1 minute; remove from cookie sheets.

Yield: 5 dozen cookies

From: Pillsbury Best Cookies Cookbooks