Gingersnaps

¾ cup butter
1 cup sugar
1 egg, beaten
¼ cup molasses
2 tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
2 ½ cups flour

Preheat oven to 350°F. Cream butter and sugar together, add beaten eggs and beat well. Add molasses and mix. Sift all dry ingredients together. Stir into cookie batter.

Form dough into small balls and roll in sugar. Place 2 inches apart on a greased cookie sheet. Bake at 350°F for 8 minutes. Do not overcook. Allow to cool on wire rack.

Yield: 3 ½ dozen cookies