Ingredients
- 1 egg
- 1/4 on floured surface (thick)
- 3 1/2 c flour
- 3/4 c molasses
- 3/4 c sugar
- 1/2 c sweet butter
- 2 ts orange rind (grated)
- 1 1/2 ts ginger
- 1 ts baking soda
- 1 1/2 ts cinnamon
- 1/2 ts salt
- 1/4 ts cardamom
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
