Gingerbread

Makes about 3 dozen gingerbread shapes

4 cups flour

1 teaspoon baking soda

� teaspoon salt

1 tablespoon cinnamon

1� teaspoons ground ginger

� teaspoon nutmeg

� teaspoon ground cloves

� teaspoon allspice

� cup butter, softened

� cup dark brown sugar

1 cup dark molasses

2 teaspoons vinegar

Raisins, red hots, silver dragees, etc. (for garnish)

Sift flour, baking soda, salt and spices together and set aside. Cream the butter and brown sugar together, then stir in the molasses and the vinegar.

Add in the flour mixture gradually, mixing thoroughly. Divide the dough in half and wrap each half in waxed paper.

The dough should be chilled for at least three hours and can be kept in the refrigerator for up to one week.

When ready to bake, preheat the oven to 350 degrees. place half of the dough between two sheets of waxed paper and roll out with a rolling pin to �-inch thickness.

Using a cookie cutter, cut out desired shapes and carefully transfer them to an ungreased cookie sheet. Decorate as desired then bake for approximately 15 minutes.