Instructions: Cook Time: 12
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 doesnt stick to my hands.

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