Ginger Snaps

1 1/2 cups of softened butter

2 cups of white sugar

1/2 cup of molasses

2 eggs

4 cups all purpose flour, sifted

1 tsp. salt

4 tsp. baking soda

2 tsp. cinnamon

1 tsp. ground cloves

2 tsp. ginger

In a mixer, cream the butter, add the sugar gradually. Mix well. Add the molasses and eggs. Beat well. Sift the dry ingredients, and add to the mixture. Mix well. Chill the dough until firm. Shape the dough into 1 inch balls. Roll each ball in sugar and place 2 inches apart on a parchment lined baking sheet. Flatten each ball with the bottom of a glass. Bake at 375 degrees for 10 minutes. Transfer to cooling racks. Cookies will be crisp when cool.