Gingersnap Cookies

9 tablespoon margarine, softened
3/4 cup light brown sugar, packed
1/4 cup light molasses
1 egg
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3 tablespoon granulated sugar

Beat margarine and brown sugar until fluffy in large bowl mix in molasses and egg. Mix in combined flour, baking soda, spices, dry mustard, and pepper. Refrigerate, covered, 2 to 3 hours. Measure granulated sugar into pie pan or shallow bowl. Drop dough by teaspoon full into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets flatten with fork or bottom of glass. Bake at 350 degrees until firm to touch, 8 to 10 minutes. Cool on wire racks.

Molasses Raisin Cookies

3/4 cup shortening
1 cup packed brown sugar
1/4 cup molasses
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts


In a large mixing bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts. Drop by rounded tablespoonfuls 2 inch apart onto greased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.