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“My sister and I were introduced to baking by our paternal grandmother Ruth. Together we made bread from scratch, zillions of cookies and all kinds of pies. (It was Granny who turned us on to the joys of pie for breakfast.) This recipe was one of Granny's signatures. She made loads of spice balls all year long but especially during the holidays. I have embellished Granny's cookies a bit by rolling them in chopped crystallized ginger in honor of my Mom, who was a huge fan of anything ginger. (One note: Even though these are called “balls” they don't cook up as balls so don't be disappointed when the cookies come out flat.)”
Combine the butter and 1 cup sugar in the bowl of an electric mixer. Beat until light and fluffy, 3-5 minutes. Beat in the egg and molasses.
Sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt onto a piece of parchment. Add mixture to the butter in two batches, beating until just combined. Cover and chill for 2-3 hours or until quite firm.