2 C flour or gluten free alternative (add 1tsp xanthan gum)
1 tsp Baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger (go light)
1 tsp cloves
3/4 C plus 2 TBLS Sugar
3/4 C Unsalted Butter (slightly softened)
1/4 C light or dark molasses
1 Egg

2 C Powdered Sugar (sifted
1 TBLS Unsalted Butter (melted)
2 1/2 Scant TBLS light cream or Milk
1 TBLS Vanilla extract

Mix Dry ingredients. With a mixer on medium speed beat sugar, butter and molasses until fluffy. Beat in egg until smooth. Add half of the dry mix until evenly incorporated, then add the rest. Chill for 1 1/2 hours to overnight. Roll dough into 1-inch balls and place 2 1/2 inches apart on a lightly greased baking sheet. Flatten to discs. Bake in a 350 degree oven for 10 - 14 minutes or until barley firm at the center and faintly brown at eh edges. Ice when cool.

From Emily Phillips