Great Grandma Palmer's Ginger Snaps

1/2 c. butter-room temp.
3/4 c. packed br. sugar
1/4 c. dark molasses
1 egg
1 t. gr. ginger
1/2 t. gr. cinnamon
1/4 t. gr. cloves
2 c. all-purpose flour
1 1/2 t. baking soda
white sugar to roll dough in

Beat butter til creamy. Gradually add in br. sugar and molasses until fluffy. Add egg, ginger, cinnamon and cloves; beat to blend. Combine flour and baking soda. Slowly add to butter mixture. Beat at low speed just to combine. (Dough may be refrigerated, covered, up to 5 days.) Roll into tsp size balls and coat in white sugar.

Place on ungreased cookie sheets 2 in. apart.
Bake 375 for 7-8 min.
Makes 4 dozen 2 inch cookies