Procedures

1. 1

   Put racks in upper and lower thirds of oven. Preheat oven to 325 degrees.

2. 2

   Sift together flour, ginger, cinnamon, cloves, baking soda and salt.  Whisk to mix evenly.

3. 3

   In separate bowl cream together brown sugar, egg, molasses and butter.  Beat in flour mixture until well blended.

4. 4

   Scrape mixture into reclosable plastic freezer bag, close it and cut off a small piece of one lower corner.  Pipe small dots of batter – each about 1/8 tsp (1/2 inch mound) -- onto nonstick, lightly greased cookie sheets about 1 inch apart -- the small peaks will flatten as the cookies bake.

5. 5

   Bake for about 5 minutes, or until browned.  Rotate sheets top to bottom and back to front about halfway through the baking period.

6. 6

   Cool cookies on the sheets for about 3 minutes, then slide them off onto wire racks to cool and crisp.  Keep them separate until they are completely cool. Store in airtight container at room temperature; they will keep for several months!