3/4 cup raisins
1/3 cup water,hot
1 cup sugar
1/4 cup molasses
1 egg // (or 2 egg whites)
2 1/4 cup flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup sugar
In a food processor bowl with a metal blade,
combine raisins and hot water.
Cover; process 2 to 3 minutes or until pureed.
In a large bowl, combine raisin mixture,
1 cup sugar, molasses and egg; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda, cinnamon, ginger, cloves and salt; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours for easier handling.
Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 350F for 8 to 12 minutes or until set.
Cool 1 minute; remove from cookie sheets.
HIGH ALTITUDE - Above 3500 feet: Decrease sugar to 3/4 cup.
Bake as directed.
Note: I keep my hands slightly wet when shaping cookies so the dough doesn't stick to my hands.
Source: Pillsbury Classic Cookbook