Gingerbread Cookies

Yields about 3 dozen cookies.

Ingredients:

3 cups plus 2 Tablespoons all-purporse flour

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon cloves

1/2 teaspoon salt

3 sticks unsalted butter

1 cup light brown sugar, firmly packed

1 teaspoon vanilla

1/4 cup molasses

1 egg

Instructions:

In a large bowl, beat butter, brown sugar, vanilla, and molasses for about 5 minutes. Add egg. Beat to combine.

In separate bowl, mix dry ingredients. Add to butter mixture and beat to combine.

Divide dough into two parts. Wrap each with saran wrap and place in the refrigerator. Chill until firm (about 1 hour).

Preheat oven to 350. Grease cookie sheet with butter.

Remove one wrapped dough from the refrigerator. Unwrap the dough and place it between two sheets of wax paper. Using a rolling pin, roll dough until you reach your desired thickness (probably about 1/8 - 1/4 inch thick).

Peel off the top sheet of wax paper. Cut out cookies with cookie cutter. Carefully place cut outs on greased cookie sheet (about 2 inches apart). Note: If cookies are to soft to transfer, place the wax paper with cutouts in the refrigerator and chill for a few minutes. This will make it easier to transfer the cookies.

Bake for 8-10 minutes, or until edges are golden brown. Transfer to cookie drying rack, and let cool

Serve, or store in airtight container for 3-4 days.