Ginger Cookies

Ingredients:

3 1/2 c Flour

1 ts Baking soda

1 1/2 ts Ginger

1 1/2 ts Cinnamon

1 ts Cloves

1/4 ts Cardamom

1/2 c Sweet butter

3/4 c Sugar

1 Egg

3/4 c Molasses

1/2 ts Salt

2 ts Grated orange rind

This gingery cookie is crisp and has a hint of orange flavor.

It is ideal for gingerbread people or holiday cookie shapes.

In a large bowl, sift together flour, baking soda and spices.

In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well.

Stir into dry ingredients. Form dough into a ball shape.

Wrap in plastic wrap and chill overnight.

Preheat oven to 375ÃÂÂ.

Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375ø for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled.

Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY Randy Shearer

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