| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 3/4 | cup | butter -- softened |
| 1/2 | cup | sugar |
| 1/2 | cup | dark brown sugar -- packed |
| 1/4 | cup | molasses |
| 2 1/2 | cups | all-purpose flour |
| 1 | whole | egg |
| 1 1/2 | teaspoons | baking soda |
| 2 | teaspoons | ground ginger |
| 1 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | ground allspice |
| 1 | tablespoon | ginger root -- finely minced |
| 1/4 | teaspoon | salt |
| 1 1/2 | ounces | crystallized ginger -- ground fine |
| 4 | tablespoons | sugar |
| Heat oven to 350°F. Cream butter, sugar and brown sugar until light and fluffy. Stir in the molasses and egg. Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root. Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart. Bake 10 to 12 minutes. Cool on rack. Makes 60 cookies |
| Per Serving: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. |