---------------  Ginger Cookies With Cranberries --------------
Blend:
  2     cups margarine or butter, softened
  2-1/2 cups sugar
  3          eggs
  1     cup  molasses (Fancy, or Blackstrap which has stronger flavour)
  
Sift together separately:
  4-3/4 cups flour
  1     tsp  salt
  1     tsp  cloves
  2     tsp  cinnamon
  1-1/2 tsp  baking soda
  3     TBsp ginger powder, and/or
  1/2   cup  grated fresh ginger, or canned minced ginger

Optional:
  1     cup  dried cranberries (Craisins)

Mix the wet and dry ingredients well. Stir in the optional cranberries.

Drop well-separated blobs from spoon onto cookie sheet.
Bake at 350 F for 10-12 minutes.
Makes about 80 cookies, depending on quality-control sampling.

Notes:
* We like our cookies extra gingery, hence the fresh grated ginger. Adjust according to your tastes! 
* Instead of dropping by spoonfuls onto cookie sheet, the dough may be squeezed from a pastry bag.
* Grated ginger can be quite moist – adjust the flour amount so the dough holds its shape when formed, and flattens to whatever thickness you prefer in the oven.
* This recipe halves fine (use 1 or 2 eggs – don’t bother with 1.5), or you can refrigerate unused dough.