BIG SOFT GINGER COOKIES

2 1/4 c, all purpose flour 3/4 c. margarine, softened

2 tsp ground ginger 1 c. white sugar

1tsp. baking soda 1 egg

3/4 tsp. ground cinnamon 1 T. water

1/2 tsp. ground cloves 1/4 c. molasses

1/4tsp, salt +2 T, white sugar

Preheat oven to 350°. Sift together the flour ginger, baking soda, cinnamon,

cloves and salt. Set aside. In a large bowl, cream together the margarine and 1

cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture. Shape dough into

walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place

the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly

Bake for 8 - 10 minutes in the preheated oven. Allow cookies to cool on

baking sheet for 5 minutes before moving to a wire rack to cool completely.

Store in an airtight container.