Gingersnaps

1 c sugar
1 egg
1/4 c molasses
3/4 c butter crisco
4 1/2 t water
2 c flour
2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ginger
1/2 t salt

Form dough into small balls, press with sugared glass. Bake at 350 for 8-10 minutes.  Cookies will appear moist and slightly rounded when done.  Be careful not to overbake.  Cool for 2 minutes on cookie sheet before removing.

*if you don't have butter crisco, you may substitute margarine and omit water, but crisco will give the best texture.