Gingersnap Cookies

Preparation

1. Sift the flour, baking soda, cloves, ginger and cinnamon together.
2. Cream softened butter with a mixer until light and fluffy; gradually add sugar.
3. Blend in the egg and molasses.
4. Add the flour mixture a small amount at a time, until a dough forms.
5. Cover and refrigerate dough for 1 hour or overnight.
6. Preheat oven to 350˚ F.
7. Form dough into balls (heaping teaspoon size) and place 2-inches apart on a greased cookie sheet, flattening each ball slightly.
8. Bake for 8 to 10 minutes. Cool on a wire rack. Makes 4 dozen cookies.