8 TBSP softened butter ½ tsp salt ½ cup light brown sugar 1 TBSP ground ginger ½ cup molasses 1 tsp ground cinnamon 1 egg ½ tsp ground allspice 2 ½ cups all purpose flour 1 tsp ground nutmeg 1 tsp baking powder Procedure:
Cream butter and sugar together, then beat in molasses and egg. Add all dry ingredients and spices together and mix until well blended. Add dry ingredient to creamed butter/sugar mixture and mix until well blended. Cover and refrigerate for one hour. Roll out dough on a lightly floured surface about three-quarters of an inch thick. Using a cookie cutter cut out cookie figures or into three inch squares( if you’re not artistic) and place in a pre-heated 350F oven for 7-8 minutes. Transfer to a cooling rack. Personally, I like mine plain, but you can frost the cookies if you wish (2 cups powdered sugar, 1/3 cup butter, 1 tsp. vanilla and 2 TBSP milk or cream) or just sprinkle with regular sugar while they’re cooling.