Gingersnaps

• 1 c. sugar
• 1/2 c. vegetable oil
• 1/4 c. molasses
• 1 egg
• 2 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• extra sugar for top

1. Mix oil, sugar, molasses and egg.
2. Stir in flour, soda, salt and spices.
3. Divide dough in half.
4. Shape 1/2 into 2 strips about 15 x 3-inches about 3 inches apart on cookie sheet (lightly greased).
5. Sprinkle each strip with 1 tablespoon of sugar.
6. Bake at 375u0b0 until edges are light brown and tops begin to crack, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp.
7. Cool for 2 minutes.
8. Cut each strip crosswise into 1-inch slices.
9. Repeat with remaining half of dough.
10. Makes 5 dozen.

sugar, vegetable oil, molasses, egg, flour, baking soda, salt, cinnamon, ginger, cloves, extra sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438599 (may not work)