5 c sifted flour
½ tsp baking soda
2¼ tsp ginger (Gryffon Ridge Spice Merchants)
3 tsp cinnamon (Gryffon Ridge Spice Merchants)
1 tsp cloves (Gryffon Ridge Spice Merchants)
1 c + 2 Tbsp unsalted butter, softened
1 egg, at room temperature
1 c sugar
¾ c molasses
1 tablespoon orange rind
Royal Icing for decorating

In a large bowl sift together the flour, baking soda, ginger, cinnamon, and cloves. In another bowl cream the butter and the sugar until very smooth, about 2 minutes. Then beat in the molasses and the orange rind. Stir in the flour mixture into the creamed butter a third at a time. The dough should be quite stiff. Divide the dough into thirds, wrap and place in the refrigerator for several hours or overnight.

Pre-heat oven to 350°F. Take out the dough and roll to ¼ in. thickness on a floured surface. Cut the cookies out with a cutter and place on a silicone baking sheet (we recommend OXO brand) on a baking sheet (we recommend Nordicware). Bake for 7-8 min. Move to a drying rack and let cool. Decorate!