Title: Ginger Cookies
Categories: Cookie
Yield: 1 Servings

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 375ø. 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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