Jane's Gingerbread Cutout Cookies
(makes about 4 doz 2 x 3 1/2 inch cookies)

Jane used to make a lot of cut-outs at Christmas for the kids. This is one of the recipes she used.

3 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 34/ teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 stick (6 tablespoons) softened butter or margarine
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
2 teaspoons vanilla extract
1 teaspoon finely grated lemon peel

In a medium sized bowl, mix flour, baking powder, baking soda, salt, and spices.

In a large sized bowl, beat butter, sugar and egg with mixer on medium speed until creamy.
Add molasses, vanilla and lemon peel; beat about 1 minute until smooth.

Gradually beat in about 1/2 the flour mixture. With a large wooden spoon, stir in remaining flour mixture until blended. Divide dough in half. Wrap and refrigerate at least 2 hours until firm, or up to 4 days.

Place 1 rack in upper third of oven. Heat oven to 375 degrees.
Coat cookie sheets with nonstick cooking spray. Have cookie cutters ready.

Place one portion dough (if dough is too stiff, let stand at room temperature 20 minutes before rolling) on a lightly floured surface. Lightly dust dough and rolling pin with flour. Roll out dough to a scant 1/4 inch thickness.

Cut out cookies and place 1 inch apart on prepared cookie sheets. Repeat with remaining dough. Reroll and cut out scraps.

Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.