New England Gingersnaps

• 3/4 c. butter
• 1 c. sugar
• 1 egg
• 1/4 c. molasses
• 2 c. sifted all-purpose flour
• additional sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cloves

1. Beat butter in a large mixing bowl.
2. Gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses.
3. Beat well. Sift together the flour, soda and spices.
4. Add to butter mixture, beating until smooth. Chill dough 2 hours.
5. Shape dough into 3/4-inch balls and roll in additional sugar to coat well. Place 2-inches apart on greased baking sheet.
6. Bake at 350u0b0 for 11 to 12 minutes.
7. (Cookies will puff up, then flatten.)
8. Cool slightly on cookie sheets. Remove to wire racks to cool completely.
9. Yields about 6 dozen.

butter, sugar, egg, molasses, flour, additional sugar, baking soda, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587361 (may not work)