|Brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Ground ginger||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1. Into 2-quart saucepan, measure butter or margarine, brown sugar, and molasses; cook over medium heat, stirring occasionally, until brown sugar just dissolves and butter melts. Remove from heat; stir in flour and remaining ingredients except sugar until blended. Spoon dough onto waxed paper; wrap and refrigerate until firm enough to roll, about 2 hours.
2. Preheat oven to 350°F. Grease large cookie sheet. On floured surface with floured rolling pin, roll one-half of dough into a 10" by 10" square. With pastry wheel or knife, cut dough into 2 1/2" by 2 1/2 squares. Place squares, about 1 inch apart, on cookie sheet. With fork, gently prick squares in many places to make an attractive design; lightly sprinkle with sugar.
3. Bake cookies 7 minutes. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container.