3 1/2 c  Flour

      1 ts Baking soda

  1 1/2 ts Ginger

  1 1/2 ts Cinnamon

      1 ts Cloves

    1/4 ts Cardamom

    1/2 c  Sweet butter

    3/4 c  Sugar

      1    Egg

    3/4 c  Molasses

    1/2 ts Salt

      2 ts Grated orange rind

   This gingery cookie is crisp and has a hint of orange flavor. It is ideal
  for gingerbread people or holiday cookie shapes.
   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 375C8. Roll out to 1/4-inch thick on floured surface. Cut
  into desired shapes. Place shapes unto ungreased cookie sheets and bake at
  375C8 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.
  Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food
  writer, New York, NY
     Randy Shearer