By popular demand...well, by one request...here's a great cookie recipe I found by happenstance while idly Googling.
Extra Spicy Gingersnaps
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon freshly-ground white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup dark brown sugar - (firmly packed)
1 large egg
1/4 cup molasses
3 tablespoons granulated sugar
Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.
Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
Bake cookies in a 350 degree oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).
Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
These are really, really, really good...I've had to fend off both two-legged and four-legged cookie snatchers, and you probably will as well.