Crackle-Top Gingerbread Date Cookies

Preheat oven to 350° F (180o C). Spray baking sheets with nonstick cooking spray; set aside. Soak 3/4 cup (175 mL) dates in 1/4 cup (60 mL)boiling water in small bowl 15 minutes. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cloves in large bowl; set aside. Combine egg, brown sugar, molasses, melted Becel® Buttery Taste margarine and date mixture in another large bowl with wire whisk. Make a well in centre of dry ingredients. Pour in wet ingredients and stir until combined. Stir in remaining 1/4 cup (60 mL) chopped dates. Cover and refrigerate dough 1 hour. Roll cookie dough into 1 inch (2,5 cm) balls with lightly floured hands, then roll in granulated sugar. Place 2 inches (5 cm) apart on prepared baking sheets. Bake 9 minutes or until cookies are still soft when lightly touched. Cool completely on wire rack. *Becel® Gold in Quebec