These are just wonderful. They smell amazing and taste amazing! I can not decorate, so I made them into sandwich cookies. The best thing about the gingerbread cookie cutter – you can turn them into reindeer, just flip ’em upside down and perhaps place a red hot for a Rudolph nose.

• Ingredients
• 1 stick butter, softened
• 1/2 cup sugar
• 1 egg
• 2/3 cup molasses
• 2-3 tbs water
• 3 cups flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 2 tsp ginger
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves

Directions – cream butter and sugar. Add egg, molasses and water, stire in dry ingredients. Chill a few hours or overnight. Remove from,fridge an hour or two before baking to soften up dough. Preheat oven to 350 degrees for 20 minutes., on a floured surface, roll to desired thickness and cut. On a cookie sheet lined with nonstick baking liners, stagger cookies. Sprinkle sugar on top. Bake 8 minutes. Cool completely.

• Quick frosting filling – combine 2 melted butter, 2 cups powdered sugar, 1 tsp vanilla, and enough milk to get the desired consistency. Spread between two cookies. Store in covered container.