KATES FANTASTIC GINGERSNAPS Kate Stevens of Charlemont, MA, produced this recipe.

It was featured in a recent issue of The Boston Globe food section, in an article about ways to use ginger in cooking. The author said that it is the best recipe of its kind that she has ever tasted. Once you taste them, Im sure youll agree. INGREDIENTS: 1/2 sticks unsalted butter, softened (NOTE: Do NOT use margarine.) 1 cup granulated sugar, plus additional sugar for rolling. 1 large egg 1/4 cup molasses 2 cups flour 2 teaspoons baking soda 1/8 teaspoon salt 1 teaspoon each of ground cinnamon, ground ginger and ground cloves DIRECTIONS: Pre-heat oven to 350 degrees. Cream together the butter and 1cup sugar, then beat in the egg. Stir in the molasses. In separate bowl, combine the flour, baking soda, salt and spices. Combine the dry ingredients with the wet mixture. Roll small balls of the dough in granulated sugar; place them on a greased cookie sheet (or use parchment on cookie sheet); bake for approximately 11 minutes (depending on your oven, it can be 8 minutes to 13 minutes). I leave on cookie sheet for 1 minute after removing from oven, then transfer to wire rack to cool. Makes 36-48 cookies, depending on size.