Old Timey Gingerbread Cookies

These make a crisp cookie--great for decorating. What I like is they do not spread much while baking.

• Ready In: 23 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 1  cup unsalted butter
• 1  cup  packed brown sugar
• 1 1⁄2 teaspoons allspice
• 1 1⁄2 teaspoons salt
• 2  teaspoons ginger
• 2  teaspoons cinnamon
• 1  teaspoon ground cloves
• 1  cup molasses
• 1  large egg
• 5 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking soda, dissolved in
• 1⁄4 cup water

Directions

1. In a large bowl, beat together with a wooden spoon the butter, brown sugar and spices.
2. Add the molasses and the egg; beat well.
3. Stir in 1/2 the flour and all the soda-water mixture, mixing until well blended.
4. Mix in the remaining flour.
5. Divide the dough in half and wrap well.
6. Refrigerate the dough for several hours or even overnight.
7. Work with 1/2 of the dough at a time.
8. Roll the dough on a well-floured surface until it is 1/4 inch thick.
9. Cut into desired shapes.
10. Bake in a pre-heated oven--350° for 8-10 minutes. Do not overbake.
11. Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.