1 c Butter or margarine; soft
1/2 c Brown sugar, firmly packed
1 Egg
1/3 c Light molasses
3 c Sifted all-purpose flour
1/2 ts Soda
1/4 ts Salt
3/4 ts Cinnamon
3/4 ts Ginger
1/4 ts Nutmeg
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
Beat butter until creamy; gradually add sugar, beating until fluffy.
Add egg; beat until light and fluffy. Blend in molasses. Sift
together flour, soda, salt and spices. Add to creamed mixture; blend
well. Stir in oats. Chill dough at least 1 hour.
Roll out on lightly floured board or canvas to 1/8-inch thickness.
Cut with floured gingerbread man cutter. Place on greased cooky
sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12
minutes; cool. Decorate with confectioners’ sugar frosting, red
cinnamon candies, semi-sweet chocolate pieces and currants.
Yields
30 Cookies