Cinnamon-Spiced Ginger Crisps

2 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups butter or margarine, softened
1/2 cup dark molasses
1-1/2 teaspoon ground ginger
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
additional granulated sugar

Into a large bowl measure all ingredients except the "additional granulated sugar". Mix at low speed, beat ingedients until just mixed. Increase speed to medium and beat 2 minutes,
occasionally scraping bowl with rubber spatula. Wrap dough in waxed paper and refrigerate one hour until slightly firm so dough will be easy to handle. Preheat oven to 375 F. On a lightly floured surface divide dough into about 72 equal balls. With hands, roll dough into balls, roll each ball in additional granulated sugar. Place balls on greased cookie sheets about 2" apart. Flatten into 1/8"-thick circle with glasss. If desired sprinkle with additional sugar. Bake 8-10 minutes or until lightly browned around the edges. Cool cookies 2 minutes on cookie sheets, then with a spatula, carefully remove to wire racks to cool. Store in an airtight container up to 2 weeks.

Servings: 72

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