Here's the cookie recipe - hope you try it.

ROBERT E. LEE GINGERSNAPS

1 1/2 sticks (3/4 cup) margarine
1/2 cup dark molasses
2 cups sugar
2 eggs
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1 tsp. ground cloves

Beat with a mixer the margarine, molasses, sugar and eggs. In a separate bowl, mix together the flour, baking soda, cinnamon, ginger and cloves. Add to wet ingredients and blend in well by hand or on very slow speed of the mixer.

(If the dough seems too stiff, work in a tsp. or 2 of vanilla. I’ve never had to do this.)

Refrigerate the dough for at least 2 hours. Roll into 1” balls, then roll in sugar. Place on an ungreased cookie sheet about 2 inches apart, and press lightly with a fork to make slight indentations of the tines on the tops of the cookies.

Bake at 350 degrees for 8-10 minutes. I usually do 9 or 10 minutes, otherwise they are almost raw in the middle instead of chewy-done. Let the cookies rest for just a minute before removing them to a rack for cooling. You'll have to experiment on the timing of these depending on your oven's temps.