3/4 c. packed dark brown sugar
1 stick real butter (room temperature)
1 egg
1/4 c. molasses
2 2/3 c. flour
2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt

Cream brown sugar and butter in large bowl with electric mixer. Add egg and molasses. Mix well. Place dry ingredients in large bowl. Blend with whisk. Add dry ingredients to creamed mixture. Mix by hand. Roll out on well floured surface to less than 1/4-inch thick.

Bake on sprayed cookie sheet at 350°F for 10 to 14 minutes. Remove to wire rack to cool. Decorate as desired. (Tie red bows around their necks.)

For hard cookies that will be more permanent for hanging: Roll 1/4-inch thick and bake 15 minutes at 350°F. Lower heat to 325°F and bake 15 more minutes. Can spray with a flat finish craft varnish to help preserve.

Makes 24 to 30 cookies.

Make a cookie garland by making 2 holes about 1-inch apart in top of cookie before baking. String with dental floss. Tie on some real or silk greenery and some strips of fabric to complete the garland.