Crackled Gingersnap Cookies

3/4 cup soft butter 1 cup firmly packed brown sugar 1/4 cup dark molasses 1 egg 2-1/4 cups sifted flour

1-1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon ground cloves Sugar

Directions:
Cream butter and brown sugar together; add molasses and egg. Beat thoroughly. Sift dry ingredients together and stir into the molasses mixture. Shape the dough into a flattened ball. Wrap it in plastic wrap and chill it for one hour. Then shape the chilled dough into balls the size of walnuts and place them on a greased cookie sheet about two inches apart. Flatten the bottom of each ball with the bottom of a greased drinking glass which has been dipped in sugar. Bake at 375 degrees for 10 to 12 minutes.