Gingrebread cookies

Make the dough several hours ahead of time (needs to chill) or plan to bake them the next day. This recipe made 50+ (2") gingerbread men plus one large 7" moose. :)

In a mixing bowl, combine:

1/2 cup butter

1/2 cup brown sugar

1/2 cup molasses

1 egg

1 tsp. vanilla

Mix the dry ingredients together & then combine thoroughly with the butter mixture:

3 cups flour

1 tsp. bkg. soda

2 tsp. cinnamon

1 tsp. ginger

1/4 tsp. ground cloves

Mix well - pat into a small disc, wrap in plastic or put in a baggie & refrigerate 4 hrs. or overnight.

Before baking, heat the oven to 350 degrees. Grease a few baking sheets or line them with parchment.

Using half the dough (stick the other half back in the 'fridge) roll out to 1/8 to 1/4" thickness on a floured board. Cut into shapes & place on baking pans. Save the scraps and re-roll them when you're all finished cutting out the 1st 'round' of shapes.

At this point, you can decorate the cookies with sprinkles or other candies (if you're not frosting them). Otherwise, leave them alone.

Depending on the size of the cookies & the thickness, bake for 8-12 minutes. Remove & cool. Frost and decorate after they're cooled if desired.