|Butter||12 Tablespoon, softened|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Powdered ginger||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Beat the butter with the sugar until the mixture is light and creamy.
Stir in the egg and the molasses.
Sift together the remaining ingredients and fold them into the butter mixture.
Cover and chill the dough for 2 hours.
Heat the oven to 375 degrees.
Lightly butter 2 baking sheets.
Divide the chilled dough into 4 pieces.
Roll each piece out on a floured work surface with a lightly floured rolling pin to a thickness of about 1/4 inch.
Stamp out the dough with cookie cutters and place the cookies on the baking sheets.
Bake for 10 to 12 minutes and cool the cookies on wire racks.
Repeat the process until all the dough is used up.