Old-Fashioned Ginger Snaps

• 2 3/4 cups self-rising flour, soft wheat preferred
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup brown sugar, firmly packed
• 3/4 cup margarine, softened
• 1 egg
• 1/4 cup light molasses

Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more.

Preheat oven to 375 degrees.

Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.

• Yields: 8 dozen cookies
• Preparation Time: 2 hours and 20 minutes