John's Gingersnaps

My husband is positively passionate about these spicy, crisp-chewy snaps!

• 3/4 CUP MARGARINE
• 1 CUP SUGAR
• 1/4 CUP MOLASSES
• 1 EGG
• 2 CUPS FLOUR
• 2 TSP BAKING SODA
• 1 TSP CINNAMON
• 1 TSP CLOVES
• 1 TSP GINGER
• GRANULATED SUGAR FOR TOPPING

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Cream together margarine and sugar. Stir in the molasses and egg. Sift together the dry ingredients and beat them into the shortening mixture until smooth.

Form the dough into 3 long, narrow rolls. Wrap in foil and chill for 2 hours or overnight.

Preheat the oven to 375 degrees. Cut each roll into approx­imately 20 pieces (if kitchen is warm, wrap and refrigerate rolls until ready to cut). Roll each piece between the palms of your hands to make a ball and dip in sugar. With­out pressing, place the cookies 2 inches apart on a lightly greased cookie sheet.

Bake for 12-15 minutes.