Gingerbread Cookies

This is the time of year that I start dreaming of gingerbread.  Here's one of my favorite cookie recipes that we always have to find time to make during December.

3/4 c butter
3/4 c brown sugar
3/4 c molasses
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp allspice or ground cloves
1 large egg
1 tsp baking powder
1/2 tsp baking soda
3 1/2 c flour

In saucepan set over low heat, or in the microwave, melt the butter, then stir in the sugar, molasses, salt, and spices.  Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, then beat in the egg.

In a large bowl, whisk the baking powder and soda into the flour, then stir these dry ingredients into the molasses mixture.  Divide the dough in half and wrap well.   Refrigerate for 1 hour or longer.  (This is important to have a good working dough.)

Preheat the oven to 375 degrees.  There's no need to grease the baking sheets.

Take one piece of dough out of the refrigerator and flour a clean work surface and the dough.  Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.  I usually roll out about 1/4 inch thick.  Sprinkle flour under and onb top of the dough to keep it from sticking to the counter or rolling pin.

Cut out shapes with a cookie cutter, cutting them as close to one another as possible.  Transfer the cookies to ungreased cookie sheets.  Bake the cookies just until they're slightly brown around the edges, 8 to 12 minutes, or until they feel firm.  Immediately after you pull them from the oven, press red hot candies in cookies to decorate.  (I've tried baking different varieties of red hots and they always end up melting all over the cookies.  So, I just poke them in after baking.)  Let the cookies cool on the baking sheets for several minutes, or until they're set.  Transfer them to a rack to cool completely.  Repeat with the remaining dough.  Makes 3 dozen 3-inch cookies.