3 cups of flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 cup brown sugar
12 tbs. butter
1/2 cup molasses
Soften the butter first.
Place all the dry ingredients in a bowl and mix together.
In a mixing bowl cream the brown sugar and butter real well. Add the egg and molasses and beat real well again. Gradually add the mixed dry ingredients while running the mixer on low speed. Pat the dough ball into a flat disk, wrap and chill for a couple of hours.
Preheat the oven to 350°.
Flour the rolling surface and the rolling pin and roll out the cookie dough. Roll to about 1/8 inch for hard cookies and poke a hole in them if you are going to hang them on the tree. Roll to about 1/4 inch for softer cookies. Cut them out with a cookie cutter and bake for about 10 minutes, until the edges just start to brown.
Lift from pans and place on wire racks. When cool, place them on a paper bag or wax paper for decorating.
Confectioner's frosting for decoration:
1/3 cup of shortening (I use coconut oil). Either one makes a pure white frosting
dash of salt
2 cups confectioner's sugar
2 tbs. milk.
Beat in mixer and add milk to desired consistency. This made way more than was needed to decorate the cookies but you get to be way decadent and dip the cookies in the left over frosting.
The cookie recipe came from the source below, but I used an old vintage recipe for the frosting.