Ginger Snap Cookies
My grandfather liked to dip them in his coffee. These have a wonderful ginger flavor.
  1. Melt butter in a 3-4 quart saucepan over low heat. Removed from heat and let cool.
  2. Add sugar, molasses, and egg and beat well.
  3. Sift together sifted GF flour, baking soda, cinnamon, cloves, ginger, and salt. Add to first mixture. Mix well, and then chill.
  4. Form in 1” balls and put on cookie sheet about 2” apart. Flatten them down with two fingers. Sprinkle with sugar.
  5. Bake at 350 for 9 minutes. When done, sprinkle with more sugar on top while still hot. Then cool on rack.