Gingerbread Cookies

• 4 1/2 c. all purpose flour
• 1 Tbsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinammon
• 1 c. butter or margarine, softened
• 1 c. packed brown sugar
• 1/2 c. light molasses

1. Combine flour, ginger, soda, salt and cinammon:
2. set aside. Cream butter or margarine and brown sugar 2 to 3 minutes.
3. Beat in molasses. Stir in flour mixture just until blended.
4. Chill dough until firm (1 to 2 hours).
5. Preheat oven 375u0b0.
6. Divide dough into fourths.
7. Working one fourth at a time, roll on floured pastry cloth to 1/8 inch thick.
8. Cut with desired shaped cookie cutters. Gently transfer cutouts to ungreased cookie sheet.
9. Bake 7 to 8 minutes or until edges are light brown.
10. Cool slightly before removing.
11. Decorate as desired.

flour, ground ginger, baking soda, salt, cinammon, butter, brown sugar, light molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005298 (may not work)