3 1/2 c. sifted Pillsbury's Best enriched flour
1 tsp. baking soda
1 1/2 tsp. French's ginger
1 1/2 tsp. French's cinnamon
1 tsp. French's cloves
1/4 tsp. French's ground cardamom (may be omitted, if desired)
1/2 c. butter
1/4 c. sugar
1 unbeaten egg
3/4 c. Brer Rabbit New Orleans molasses (green or gold label)
2 tsp. grated orange rind

Sift together flour, soda, ginger, cinnamon, cloves, cardamom. Cream butter. Add gradually 1/4 cup sugar, creaming until light and fluffy. Add egg and molasses and orange rind; beat well.

Stir in the dry ingredients gradually, mixing until well blended. Cover; chill overnight. (Dough may be used in small amounts, if desired; will keep 1 week.) Roll out on well-floured pastry cloth or board to 1/8 inch thickness. Cut into shapes with variety of cookie cutters. Place on greased baking sheet.

If desired, place a Funsten's blanched almond half in center of each cookie. Bake in moderate 375 degree oven for 8 to 10 minutes. At Christmastime, these cookies often are cut into animal shapes and decorated with confectioners' sugar frosting. Makes 7 to 10 dozen cookies, depending on size.

If you use Pillsbury's Best Enriched Self-Rising Flour (sold in parts of the south), omit soda.