1.) In a large bowl, cream together butter and sugar. Beat in
egg and molasses until light and fluffy. Blend in candied
2.) Beat in flour mixed with ground ginger, baking soda,
cinnamon, cloves, and salt until dough is smooth, scraping
down side of bowl frequently with a rubber spatula.
3.) Cover bowl, and refrigerate 1 hour.
4.) Pre heat oven to 350F. Roll dough into 1 inch balls *,
and roll in sugar completely coating each dough ball. Place 2-
3 inches apart on greased baking sheets (snaps spread a
lot). With fingertip, place a drop of water on top of each
cookie; do not press balls down.
5.) Bake 12-15 minutes, or until flattened and crinkled. Let
cookies cool 2 minutes on sheets, then remove to racks to
cool completely. Store in a tightly covered container.