Ginger Snaps

3 sticks butter (1 1/2 cups)
1/2 cup molasses
2 cups sugar
2 eggs
4 cups flour
4 teaspoons soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves

Melt butter. Add the molasses, sugar and eggs. Beat well. Sift together the spices, flour and soda. Add the dry ingredients to the molasses mixture. Mix well. Refrigerate overnight. When thoroughly chilled, form into small balls about 1 inch in width. Roll these balls in sugar. Place on greased or parchment lined cookie sheet. Bake at 350 degrees for 8-10 minutes.

Makes approximately 6 dozen cookies.