Grandma's Ginger Snaps

This recipe originated with Char, and Grandma made these often and passed the recipe to us.

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg

2 1/4 cup sifted flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon each ginger & cinnamon
1/2 teaspoon cloves, if desired

Cream together the the butter, sugar and molasses.  Beat in the egg until fluffy.

Sift together the dry ingredients and stir into wet mixture.

Form into small balls and dip into granulated sugar.

Place 2" apart, sugar side up, on a greased cookie sheet.

Bake at 375* for about 10 minutes.

Cool slightly.  Remove from pan and cool on a rack.

Makes about 5 dozen.

Note: This recipe doubles well.