Ginger Cookies

This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.

Yields:	3 1/2 dozen.
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In a large bowl, sift together flour, baking soda and spices.

In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind.

Mix well. Stir into dry ingredients. Form dough into a ball shape.

Wrap in plastic wrap and chill overnight.

Preheat oven to 375�.

Roll out to 1/4-inch thick on floured surface. Cut into desired shapes.

Place shapes unto ungreased cookie sheets and bake at 375� for 8-10 minutes until lightly browned around edges.

Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated.

Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.

before cooking.

Or ice them after they have cooled.

Just bloody amazing....