Ginger Cookies

2 c. butter
2 1/4 c. brown sugar
1/4 c. dark molasses
1 beaten egg
3 c. flour
4 Tbsp. ground ginger

Cream butter and sugar until light. Add molasses and well-beaten egg, mixing thoroughly. Sift flour and ginger together, then mix into butter mixture well. Put dough into icebox (this is an old recipe) to chill for several hours. Flour board well. Take out only as much dough as you can roll at one time. It should be stiff so that you do not need much additional flour. Roll dough fairly thin, cut with cookie cutter. Place on greased cookie sheets and bake in preheated 400° oven for 8-10 minutes. Makes about 152 (2-inch in diameter) cookies.

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