Tipper Gore's Ginger Snaps

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup (1 1/2 sticks) butter, at room temperature
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 2 teaspoons white distilled vinegar

1. Heat oven to 325 degrees.
2. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
3. In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute.
4. Gradually beat in sugar.
5. Beat at medium speed until combined, 2 minutes.
6. Add eggs, one at a time, beating after each.
7. Beat in molasses and vinegar until combined, 1 minute.
8. On low speed, beat in flour mixture.
9. For each cookie, roll 1 rounded tablespoon dough into ball.
10. Place 2 inches apart on ungreased baking sheet.
11. With fork, flatten each, and make cross-hatch pattern.
12. Bake in oven 15 to 16 minutes, until slightly browned around edges.
13. Remove cookies to rack to cool.

flour, baking soda, ground ginger, ground cinnamon, ground cloves, butter, sugar, eggs, molasses, white distilled vinegar

Taken from cooking.nytimes.com/recipes/4996 (may not work)