Ingredients

Spice-cookie dough:
4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and salt
1/4 teaspoon each ground allspice and cloves
1 1/2 cups butter or margarine, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Directions

In a large bowl mix flour,
cinnamon, ginger, nutmeg, salt, allspice and cloves until blended. In another large bowl

beat butter and sugar with electric mixer until light and fluffy. Beat in egg and
vanilla. Reduce mixer speed to low and gradually add flour mixture, beating until well
blended. Divide dough in thirds. Shape each into a ball and flatten to a 1-inch-thick
round. Wrap in plastic wrap and refrigerate 1 hour or until firm enough to roll. Heat
oven to 375 degrees F. Have cookie sheets ready. On a lightly floured surface roll one
third of the dough at a time (keep remainder refrigerated) to 1/4-inch thickness. Cut
dough in desired shapes with floured 3-inch cookie cutters. Place 1 inch apart on
ungreased cookie sheets. (Chill and reroll scraps.) Bake about 12 minutes or until
cookies are golden on undersides and edges are just starting to brown. Cool completely on
sheet on wire rack. Ice and decorate as desired. Let stand until icing hardens, about 2
hours.