"Martha's Marvelous Gingersnaps" clipped from TV Guide, 11/30/1996 Ingrediants 1/4 cup packed dark brown sugar 1/3 cup molasses 4 tablespoons (1/2 stick) unsalted butter, softened 1 egg 1 tsp. baking soda 1/4 tsp salt 1/4 tsp ground allspice 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp. powdered ginger 2-1/4 cups all purpose flower Cream the sugar, molasses, and butter in a large mixing bowl until light. Add the egg and beat until fluffy. Sift into another bowl baking soad, allspice, cinnamon, cloves, ginger and 3/4 cup of the flour. Add this all at once to the molasses mixture and beat until the ingredients are just mixed. Stir in the remaining 1-1/2 cups of flour and then beat to form a stiff dough. Divide the dough into 1 cup amounts. Flatten the portions, an wrap each in plastic wrap. Refridgerate for at least 2 hours, preferably overnight. Preheat the overn to 350 Lightly butter 2 large baking sheets. On a lightly floured surface, roll out the dough to about 1/8 inch think. With a crimped pastry wheel, cut the dough into 1-2 inch rectangles. Put the cookies on the backing sheets and then, with a fork, prick them in an even pattern. Bake the cookies until crisp, about 10 minutes. Transfer them to wire racks and allow to cool completely. Makes about 70 cookies.