Big Soft Ginger Cookies 

2 1/4 cups flour                             

2 tsp ginger                               

1 tsp baking soda                       

3/4 tsp cinnamon                        

1/2 tsp ground cloves                  

1/4 tsp salt (optional)

3/4 cup margarine, butter, or shortening 

1 cup sugar

1 egg

1/4 cup molasses

2 T sugar

Combine flour, ginger, soda, cinnamon, cloves, and salt.  Set aside.

In a large mixing bowl, beat margarine with an electric mixer on low speed for 30 seconds to soften.  Gradually add the 1 cup sugar; beat well.  Beat in egg and molasses.  Stir dry ingredients into beaten mixture.

Shape into 1 1/2-inch balls (1 heaping T dough each).  Roll in the 2 T sugar and place on an ungreased cookie sheet about 2 1/2 inches apart.

Bake in a 350 degree oven about 10 minutes or until light brown and still puffed.  (Do not overcook.)  Let stand for 2 minutes before transferring to a wire rack.  Cool.

Makes 24 3-inch cookies.

Recipe provided by Sharon Fitzpatrick and served at the WCGS meeting February 10, 2005.