3 1/2 c. sifted flour
1 tsp. baking soda
1 1/2 tsp. ginger
1 1/2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. cardamom
1/2 c. butter
3/4 c. granulated sugar
1 egg, unbeaten
3/4 c. molasses
2 tsp. orange rind

Sift together flour, soda and spices. Cream butter, add gradually sugar, creaming until light and fluffy. Add egg, molasses, orange rind. Beat well. Stir in dry ingredients gradually, mixing until well blended. Cover. Chill overnight.

Roll out on well floured pastry cloth or board to 1/8 inch thickness. Cut into a variety of shapes with cookie cutters. Place blanched almond half in center of each cookie before baking. Bake in moderate oven (375 degrees) 8 to 10 minutes.

Note: Dough may be used in small amounts if desired. Will keep one week. If you use Pillsbury's Best self-rising flour, omit soda.