Big Soft Ginger Cookies

2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt

3/4 cup softened margarine
1 cup white sugar
1 egg
1 Tbsp. water
1/4 cup molasses

2 Tbsp white sugar

Preheat oven to 350. Sift together the flour, ginger, baking soda, spices and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar, until light and fluffy.  Beat in egg, then stir in the water and molasses.  Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 Tbsp of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Store in an airtight container.

Recipe from Ellen Joslin, co-worker of Scott.