Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.