Shari’S Extra-Spicy Gingersnaps

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground cardamom
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 4-1/2 teaspoons finely chopped crystallized ginger
• 3 tablespoons sugar

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg.
2. Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle.
3. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased
4. . Bake at 350u0b0 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

butter, brown sugar, molasses, egg, flour, ground ginger, baking soda, ground cinnamon, ground mustard, white pepper, ground cardamom, cayenne pepper, salt, ground cloves, ginger, sugar

Taken from www.tasteofhome.com/recipes/shari-s-extra-spicy-gingersnaps/ (may not work)