• In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
Yield: 5 dozen.
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Nutritional Analysis: 1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Gingerbread Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84