¾ cup sugar
½ cup margarine or butter, softened
½ cup molasses
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
In large bowl, beat sugar and margarine until light and fluffy. Add molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling. On waxed paper, form dough int oroll 9 ½ inches long. Wrap in waxed paper or plastic wrap; refrigerate at least 6 hours or up to 5 days.
Heat oven to 375º F. Cut dough into ½-inch thick slices; cut each slice into fourths. Place 2 inches apart on ungreased cookie sheets. Bake at 375º F for 6 to 10 minutes or until set. Immediately remove from cookie sheets. 5 dozen cookies.
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