Ginger Snaps

1 cup sugar
3/4 cup butter - softened
1/4 cup molasses
1 egg
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
Coarse sugar

In a large bowl, combine sugar, margarine, molasses and egg, creaming until light and fluffy. Add flour, baking soda, salt and spices and mix well.

Cover and refrigerate at least one hour.
Heat oven to 350F.
Shape into 1 inch balls and roll into coarse sugar. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes until set. During baking cookies will puff then flatten.
Cool 1 minute then remove to racks.
Makes 5 dozen.