3/4 cup margarine or butter (1 1/2 sticks)

1/4 cup light (mild) molasses

1 1/4 cups sugar

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

Preheat oven to 375 degrees F. In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg. With spoon, stir in flour and remaining ingredients until mixed.

Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls, roll balls in sugar to coat.

Place balls, 2 1/2 inches apart, on un-greased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. Yields about 6 dozen cookies.