Old Timey Gingerbread Cookies

These make a crisp cookie--great for decorating. What i like is they do not spread much while baking.

In a large bowl , beat together with a wooden spoon the butter , brown sugar and spices.

Add the molasses and the egg.

Beat well.

Stir in 1 / 2 the flour and all the soda-water mixture , mixing until well blended.

Mix in the remaining flour.

Divide the dough in half and wrap well.

Refrigerate the dough for several hours or even overnight.

Work with 1 / 2 of the dough at a time.

Roll the dough on a well-floured surface until it is 1 / 4 inch thick.

Cut into desired shapes.

Bake in a pre-heated oven--350 for 8-10 minutes.

Do not overbake.

Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.

unsalted butter, brown sugar, allspice, salt, ginger, cinnamon, ground cloves, molasses, egg, unbleached all-purpose flour, baking soda, water