Ginger Crisps

2 cups all-purpose flour
1 cup sugar
3/4 cup butter or margarine, softened
1/2 cup dark molasses
1 1/2 teaspoon ground dry ginger
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
extra sugar

Into a large bowl, measure flour, 1 cup sugar and remaining ingredients.  with mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping the bowl with a rubber spatula.

Wrap dough in waxed paper; refrigerate 1 hour or until slightly firm so dough will be easier to handle.

Preheat oven to 375º F. On lightly floured surface, divide dough into about 72 equal pieces. With hands, roll dough into balls; coat each ball with sugar.  Place balls about 2 inches apart on greased cookie sheets.  With the bottom of a glass, flatten each ball to a 1/8-inch0tick circle.  If you like, sprinkle cookies lightly with sugar.

Bake 8 to 10 minutes until lightly browed around the edges.  Cool cookies 2 minutes on cookie sheets; then, with pancake turner, carefully remove to  wire racks to cool completely.  Store cookies in tightly covered container up to 2 weeks.  Makes about 6 dozen.