1/2 c. butter, softened
1/4 c. brown sugar
1 1/4 c. sifted all-purpose flour
1 tsp. ginger
1/4 tsp. salt

Cream together butter and brown sugar until fluffy. Sift together flour, ginger and salt; stir into creamed mixture. Gather mixture into a ball. Pat into a circle 6 1/2 to 7 inches in diameter on ungreased cookie sheet. (Circle will expand about 3/4 inch across.)

With fork tines, prick circle to make 16 wedges, being sure to prick clear through, so baked cookie will break on prick marks. Flute edge, if desired. Bake at 300 degrees for 25 to 30 minutes. Cool. Separate wedges.