|Butter||4 Ounce, softened (8 Tablespoons)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Orange||1 , rind grated|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
Beat the butter with the sugar in a large bowl until the mixture is light and creamy.
Stir in the molasses and orange rind.
Sift together the remaining ingredients and fold them into the butter mixture.
Shape the dough into a ball and chill for 1 hour.
Heat the oven to 375 degrees.
Lightly butter 2 cookie sheets.
Cut the chilled dough in half and put one half back in the refrigerator.
Set the other half on a floured work surface and roll it out with a lightly floured rolling pin until the dough is very thin.
Stamp out 2- or 3-inch cookies with a cookie cutter or an inverted glass.
Put the cookies on the prepared baking sheets.
Bake for 6 minutes, or until the edges turn light brown.
Let the cookies cool on the baking sheets for a few minutes until they are firm enough to lift without breaking.
Transfer them to wire racks to cool com-pletely.
Repeat the procedure with the remaining dough.