Ginger Crisps

2 Cup flour 1 Tsp baking soda 3/4 cup butter or margarine 1/2 Tsp salt 1/2 Cup molasses 1/2 Tsp nutmeg 1 1/2 Tsp ginger 1 Egg 1 1/2 Tsp cinammon

In large bowl, mix 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. Wrap dough in waxed paper and refrigerate for 1 hour or until slightly firm so dough will be easy to handle. Preheat oven to 375o. On lightly floured surface, divide dough into 72 pieces. With hands roll dough into balls and coat each ball lightly with sugar. Place balls 2 inches apart on greased cookie sheet and flatten with bottom of glass coated with sugar. Bake 8 to 10 minutes. Cool on rack. Yield: 60 cookies.