Ginger Cookies

3 1/2 c Flour

1 ts Baking soda

1 1/2 ts Ginger

1 1/2 ts Cinnamon

1 ts Cloves

1/4 ts Cardamom

1/2 c Sweet butter

3/4 c Sugar

1 Egg

3/4 c Molasses

1/2 ts Salt

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 375?. Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375? 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