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Gingersnaps (altered by me from Kitchen Treasures)

3/4 cup butter
1 cup sugar
1 beaten egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp cloves
2 1/2 tsp ginger

Cream butter and sugar, add egg and molasses and beat well. Sift dry ingredients then add to creamed mixture. Mix well. Roll in small balls, then roll in sugar and place 2" apart on greased cookie sheets. Bake at 350 for 12-15 minutes.

Makes not quite 4 dozen small cookies.