Categories: Cookies 
      Yield: 1 servings 
  
  3 1/2 c  Flour                             1/2 c  Sweet butter 
      1 ts Baking soda                       3/4 c  Sugar 
  1 1/2 ts Ginger                              1    Egg 
  1 1/2 ts Cinnamon                          3/4 c  Molasses 
      1 ts Cloves                            1/2 ts Salt 
    1/4 ts Cardamom                            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 375Ü. Roll out to 1/4-inch thick on floured surface. Cut 
  into desired shapes. Place shapes unto ungreased cookie sheets and bake at 
  375Ü 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