Robert E. Lee'S Gingersnaps - cooking recipe

Ingredients

3/4 lb. butter or margarine, melted
1/2 c. molasses
2 eggs
4 to 5 c. all-purpose flour
4 tsp. baking soda
1 tsp. ginger
2 c. sugar
2 tsp. cinnamon
1 tsp. cloves

Preparation

With mixer, beat together butter, molasses, sugar and eggs. Add 4 cups flour, soda, cinnamon, ginger and cloves, all at once. Refrigerate for 2 hours.
Work in additional flour (if necessary). Shape into small balls (1-inch diameter) and roll in granulated sugar.
Bake at 350\u00b0 for 8 to 10 minutes.