Gingerbread Cutouts

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg.

Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice.

Place 2 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Makes about 2 dozen.