2 cups firmly packed Billington's Dark Brown Molasses Sugar

1 cup butter or margarine, softened

2 cage-free eggs

1/2 cup sour cream

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups dried cranberries

Heat oven to 400 degrees.

Lightly grease cookie sheets or line with parchment paper.  Beat sugar and butter in large bowl until light and fluffy.  Add eggs and sour cream; beat until creamy.

Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl; gradually add to sugar mixture, beating until well mixed.  Stir in cranberries.  Drop by rounded teaspoonfuls onto prepared cookie sheets.  Bake 8 to 10 minutes or until lightly browned.  Remove from cookie sheets to cooling racks.  Cool.

Makes about 5 dozen cookies.