while i had my old recipe file out, i found this recipe from Southern Living, October 1996. these are wonderful cookies which are also easy to make, and can be made to be just the perfect size to accompany ice cream.
combine 1 1/3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/3 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt in a small bowl and set aside.
in a stand mixer, place 1/2 cup brown sugar ( i used dark brown), 1/4 stick softened margarine, 2 tablespoons molasses, and 1 large egg white. mix well in the mixer. then, add the dry ingredients, one spoon at a time to blend. the cookies come together very nicely.
remove mixture from the bowl and press onto plastic wrap. i used a bit of flour to make certain it was not very sticky. chill this at least 2 hours. then, when ready to bake, remove from the fridge and shape the cookies into balls. roll them in granulated sugar and place on a baking sheet. i always prepare my sheets with spray canola oil to prevent sticking. preheat the oven to 375 degrees and bake for about 10 minutes.
the tops of the cookies will have that classic crackle appearance. this is a perfect fall cookie recipe, which is wonderful for halloween or thanksgiving.