1995 1st place: swedish spice cookies

2 1/4 c  All-purpose flour, sifted
           -before measuring
      2 ts Baking soda
      1 ts Ground cloves
      1 ts Ground ginger
      1 ts Ground cinnamon
      1 ts Ground salt
    3/4 c  Unsalted butter, softened
  1 1/2 c  Sugar
      1    Egg
    1/4 c  molasses
 
      1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
    Sift together the flour, baking soda, spices and salt; set aside.
  
      2. Beat the butter and 1 cup of the granulated sugar in large bowl
    of an electric mixer on high speed until light, 1 minute. Add the egg
    and molasses;  mix well. Stop the mixer and add the flour mixture.
    Mix just until combined.
  
      3. Using about 1 1/2 teaspoons dough for each, roll dough into
    balls. Roll  in the remaining  1/2 cup granulated sugar so they are
    fully coated. Arrange  on baking sheet, spacing them 2 inches apart.
    If you prefer a thin, crisp  cookie, they may be flattened with a
    glass that has been dipped in sugar.
  
      4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
    cool.
  
    First-place winner in the 1995 Chicago Tribune Holiday Cookie
    Contest: by Colleen Ries
 
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