Gingersnaps

    from the kitchen of Mary-Jeanine Ibarguen

¾ cup butter

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

¼ tsp salt

2 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

Cream butter and sugar, then the egg and molasses

Add dry ingredients

Roll into balls, roll in sugar

Place 2 inches apart on cookie sheet.

Bake at 375° for 8-10 minutes