1/2 c. softened butter
1/2 c. brown sugar
1/2 c. molasses
1 egg
2 1/2 c. flour
1 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

Cream butter; gradually add sugar and beat until light. Add molasses and egg; beat to blend well. Set aside.

In a bowl stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture, beating just until blended. Gather dough into a ball and refrigerate in plastic wrap for at least 1 hour.

Preheat oven to 325 degrees. On lightly floured board, roll out ginger bread to 1/4 inch thickness. Cut out cookies and place on greased cookie sheet. Bake until lightly browned and barely firm when touched (about 10 minutes).