GINGERBREAD COOKIES

2 c. all purpose flour plus more 1/4 tsp. salt

for rolling 1/2 c. unsalted butter, room

2 tsp. ground ginger temperature

1 tsp. ground cinnamon 1/3 c. packed dark brown sugar

1/2 tsp. ground nutmeg 1/3 cup uncultured molasses

1/4 tsp. ground cloves 1 lg. egg

1/4 tsp. baking soda

In a medium bowl, whisk together flour, spices, baking soda and salt; set aside. With an

electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With

mixer on low, add dry ingredients; mix just until dough forms. Place dough on floured

plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours. Preheat

oven to 350°. Divide dough in half. Working with one half at a time(re-wrap and refrigerate

the other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick.

turning, lifting and flouring dough (and rolling pin) as needed. Freeze dough (on paper)

until firm (about 20 minutes). Loosen dough from paper. Cut out shapes, (for the

neatest edges, dip cutters in flour before cutting out each cookie), and transfer to baking

sheets. Decorate with sugar or sprinkles, as desired. Bake until firm and edges just begin

to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.