Gingerbread Cookies

     I love ginger in almost anything, but gingerbread is my favorite and ginger snaps are my second favorite.  This is a nice combination of both.

2 1/4 cups of flour
2 1/2 teaspoons of ground ginger
1 teaspoon of baking soda
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon salt
3/4 cup of margarine, room temperature
1 cup of sugar
1 egg
1 Tablespoon water
1/4 cup molasses
extra sugar

Preheat oven to 350 degrees.

Sift together the first 6 ingredients and set aside.

Cream together the margarine and sugar until fluffy.  Beat in the egg and water and molasses.  Slowly, add the flour mixture to this and stir until mixed.  Don't overmix but make sure the dry ingredients are all incorporated into the wet.

Shape into balls about the size of a small meatball and roll in the extra sugar (you'll need about 1/4 cup) and place on an ungreased baking sheet.  Flatten them slightly.  The light color baking sheets work better for some reason.  If you have dark pans watch to make sure the bottom of the cookies don't burn. 

Bake 10-15 minutes and cool on tray for about 5 minutes then eat one then move the rest to a rack to cool.  Then eat another one.  Store in an airtight container but make it small enough that you can eat a few to make them fit.