3/4 c. butter, softened
1 c. firmly packed brown sugar
1 egg
1/4 c. light molasses
2 1/4 c. all-purpose flour
1/2 c. ground nuts
1 3/4 tsp. baking soda
1/8 tsp. salt
1 tsp. each ground ginger & cinnamon
1/2 tsp. ground cloves
Granulated sugar
3-4 tbsp. red currant jelly

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. In medium bowl, stir together flour, walnuts, baking soda, salt, ginger, cinnamon and cloves. Gradually add flour mixture to butter mixture, mixing until well blended. Drop batter by heaping tablespoons into granulated sugar in a shallow bowl. Roll each to form a ball, coating evenly with sugar. Place well apart on ungreased baking sheets. With your finger or a small spoon, make a small deep depression in center of each cookie; fill with currant jelly, using a rounded 1/4 teaspoon for each. Bake cookies in a 350 degree oven until browned, 15 to 18 minutes. Makes 2 to 2 1/2 dozen 2 1/2" cookies.