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Gingerbread Cookies
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter
1 cup brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon salt
2 large eggs
1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In the bowl of an electric mixer,, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour. Preheat oven to 350 F. On a floured surface, roll dough 1/8-inch thick. Cut into desired shapes with cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired.
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