Old-Fashioned Ginger Snaps

2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, 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 F.
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.
Makes 8 dozen cookies.

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