Gingersnaps

3/4 cup Hard margarine (or butter), softened
1 cup Granulated sugar
1 Large egg
1/2 cup Fancy (mild) molasses
2 1/2 cups All-purpose flour
2 tsp. Baking soda
2 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 tsp. Salt

1/4 cup Granulated sugar, approximately

Cream margarine and first amount of sugar in large bowl. Add egg. Beat well. Add molasses. Beat until smooth.Combine next 5 ingredients in medium bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains.

Roll into 1 inch (2.5 cm) balls. Roll each ball in second amount of sugar in small bowl until coated. Arrange about 2 inches (5 cm) apart on greased cookie sheets.

Bake in 350°F (175°C) oven for about 10 minutes until just firm. Let stand on cookie sheets for about 5 minutes before removing to wire racks to cool.

Makes about 4 dozen cookies.