Old Fashioned Gingersnaps
3/4 c. butter (softened)
1 c. sugar
1 egg
1/4 c. mollasses, light or dark
2 c. flour, sifted
2 t. baking soda
1/2 t. salt
2 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cloves
Cream butter. Add sugar gradually. Beat until fluffy. Add egg and molasses. Blend. Sift or stir together flour, soda, salt and spices in another bowl. Combine the mixes. Roll dough into balls about the size of a walnut and roll them into granular sugar until the ball is coated. Place on cookie sheet (greasing optional) about 1 1/2 inches apart. Bake at 350 degrees for 8-10 minutes, or until the cookies have melted and puffed. For crisp cookies bake until cookies flatten down. Makes approximately 5 dozen.
