1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. each ground nutmeg and allspice
1/2 c. butter, at room temperature
1/2 c. packed dark-brown sugar
1 lg. egg
1/3 c. raw-sugar crystals
For decoration: halves and slivers of red and green candied cherries

Mix flour, baking powder, salt and spices. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in egg. Gradually beat in flour mixture until blended.

Divide dough in half. Shape each half into a log about 1 1/2 inches in diameter. Roll each in raw sugar to coat. Wrap and refrigerate 4 hours or until thoroughly chilled.

Heat oven to 350 degrees. Lightly grease cookie sheets. Slice dough into rounds 1/3 inch thick. Place 1 1/2 inches apart on prepared cookie sheets. Lightly press cherries into tops in decorative patterns.

For soft cookies, bake 10-12 minutes until tops look dry and set; for crisp cookies, bake 12-16 minutes. Remove to rack to cool completely. Makes 36.

Per cookie: 64 cal, 1 g pro, 9 g car, 3 g fat, 15 mg chol with butter, 7 mg chol with butter, 53 mg sod