3/4 c. mild light molasses
3/4 c. butter
3 2/3 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 tsp. ground ginger
3/4 c. dark brown sugar, packed
1 egg

Heat molasses slowly in a pan large enough for mixing cookies. Remove from heat and add butter. Stir until melted, then cool. Sift the next six ingredients together and mix with the brown sugar. Add egg. Chill 1/2 hour or until stiff enough to handle. Roll 1/8 to 1/4 inch thick on a lightly floured board. Shape with a gingerbread cutter. Place on lightly greased cookie sheet.

Bake at 350 degrees for 12-15 minutes or until lightly browned. Decorate with raisins, currants, or frosting. Makes 16 cookies.