Ginger Creams

4 1/4 cups Pillsbury's Best All Purpose Flour -- sifted

2 teaspoons soda

2 teaspoons French's Ginger

1 teaspoon French's Nutmeg

1 teaspoon French's Cloves -- * see note

1 teaspoon French's Cinnamon

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

1 egg

1 cup molasses

2/3 cup hot water

Creamy Vanilla or Orange Frosting

BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift together dry ingredients. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten egg; beat well. Add the dry ingredients alternately with 1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition. Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes. Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.