Instructions:

Gingerbread Cookie Cutouts

1 teaspoon baking soda
1 cup light (mild) molasses
1 cup (2 sticks) softened butter, no substitutions
1 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon salt
1 large egg
5 cups all-purpose flour

Stir baking soda into the molasses and set aside until pale brown and frothy.

Meanwhile, in a large bowl with a mixer at medium speed, beat butter with sugar, ginger and salt until creamy, occasionally scraping bowl with rubber spatula.

At low speed, beat in molasses mixture and egg (mixture may look curdled). Gradually add 4 3/4 cups of flour, beating just until blended and occasionally scraping the bowl.

On a lightly floured surface, knead dough until thoroughly mixed, kneading in remaining

1/4 cup of flour if necessary. Divide dough in half; wrap half of dough with plastic wrap and set aside.

Preheat oven to 375 degrees F. On a floured surface, with a floured rolling pin, roll dough out to 1/4-inch thickness. With floured 3- to 4-inch cookie cutter, cut dough into shapes, reserving the trimmings.

Bake cookies 8-10 minutes or until edges begin to brown. Transfer cookies to wire racks to cool. Repeat with remaining dough.

Frost cookies after they have cooled. Allow frosting to harden completely, and store in an air-tight container for up to 2 weeks.