1/2 cup butter or margarine, softened

1/2 cup packed dark brown sugar

1/4 cup dark molasses

2 cups all purpose flour

1 1/4 tsp ground ginger

3/4 tsp ground cinnamon

1/4 tsp salt

1/4 tsp baking soda

     Beat butter and sugar with electric mixer until light and 
fluffy.  Beat in molasses.  Combine remaining ingredients; gradually 
mix in until blended.  Flatten into 1" thick rounds.  Chill in 
plastic wrap till firm (2 hours in refrigerator or 30 minutes in the 
freezer.)  Roll between 2 sheets of wax paper 1/4' thick.  Cut with 
floured cookie cutter.  Place 1" apart on ungreased cookie sheets 
with floured pancake turner.  Re-roll scraps.  Bake at 350 degrees 
for 10 to 12 minutes until edges are lightly browned.  Cool for 2 
minutes; then transfer to wire rack to cool completely.  Decorate.





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