Our Family's Favorite Ginger Snaps

This recipe is from "Joy of Cooking". I try to have some of these always on hand. They freeze well and make great crumb crust for cheesecakes.

If my spices are not really fresh I use more than the recipe calls for.

Pre heat oven to 325 F (that should be about 170 C. not sure about that)

Cream together:
3/4 cup unsalted butter
2 cups sugar

Stir in:
2 beaten eggs
1/2 cup molasses
2 teaspoons vinegar.

Sift together and add:
3 3/4 cups flour
1 1/2 teaspoons baking soda
3 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves*

Mix till well blended. roll dough into 3/4 inch balls. Bake on a greased cookie sheet about 12 minutes. The cookies flatten out as they bake. cool on rack and store in air tight container or freeze.

* Sometimes I also add 1/2 teaspoon dry mustard and 1/2 teaspoon black pepper.