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ENGLISH GINGERSNAPS 
2 1/4 c. sifted flour
1/2 tsp. salt
1 tsp. ginger
1/4 tsp. allspice
6 oz. (1 1/2 sticks) butter
1 c. dark brown sugar, packed
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. black pepper
1 egg
1/4 c. molasses
Sugar (for rolling dough in)

Preheat oven 375 degrees.

Sift together all dry ingredients and set aside. In large bowl with electric mixer cream butter. Add brown sugar and beat well. Add the egg and molasses and beat for a few minutes until mixture is light in color. On low speed gradually add the sifted dry ingredients, scraping the bowl as needed and beating only until incorporated. Refrigerate dough briefly (10-15 minutes) for better handling.

Spread some sugar on a large piece of wax paper. Use a round tablespoon of dough for each cookie. Roll it into a ball. Roll in sugar and place on baking sheet covered with tin foil 2 1/2 - 3 inches apart. Bake about 10-13 minutes. Transfer to racks to cool.

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