| 1 | Recipe by: jo anne merrill preparation time: 0:30 Sift flour with baking soda, salt, ginger and nutmeg. |
| 2 | In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. |
| 3 | At low speed, beat in molasses until smooth. |
| 4 | Gradually add flour, beating until well-combined and smooth. |
| 5 | Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours. |
| 6 | Divide dough into 4 parts and work with one part at a time, refrigerating the rest. |
| 7 | On lightly floured surface, roll dough to ?inch thickness. |
| 8 | Use small gingerbread cutters or other cookie cutters about 2-?inches around to cut out cookies. |
| 9 | Use spatula to place cookies on lightly greased cookie sheets. |
| 10 | Very gently, press small bits of dried fruit on dough to decorate. |
| 11 | Bake in preheated 375°F oven for 10-12 minutes or until browned. |
| 12 | Do not overcook. |
| 13 | Remove cookies to wire rack to cool. |
| 14 | Continue with rest of cookie dough in same manner, greasing cookie sheet each time. |
| 15 | Yield: about 30-36 cookies. |
