---------- Recipe via Meal-Master (tm) v8.05
  
       Title: T.m.’s Gingerbread Cookies
  Categories: Cookies
       Yield: 30 servings
  
       3 c  All-purpose flour
     1/2 ts Baking soda
     1/2 ts Salt
   1 1/2 ts Ground ginger
     1/2 ts Ground nutmeg
     1/2 c  Margarine; softened
     1/2 c  Light brown sugar; packed
       1    Large egg
     1/2 c  Light molasses
  
   Recipe by: Jo Anne Merrill
   Preparation Time: 0:30
        1. Sift flour with baking soda, salt, ginger and nutmeg.
        2. In large bowl of electric mixer, beat margarine, sugar and egg at
   medium speed until light and fluffy. At low speed, beat in molasses until
   smooth.
        3. Gradually add flour, beating until well-combined and smooth. Form
   dough into a ball, wrap tightly and refrigerate overnight or at least 8
   hours.
        4. Divide dough into 4 parts and work with one part at a time,
   refrigerating the rest.
        5. On lightly floured surface, roll dough to 1/4-inch thickness. Use
   small gingerbread cutters or other cookie cutters about 2-1/2 inches
   around to cut out cookies. Use spatula to place cookies on lightly greased
   cookie sheets. Very gently, press small bits of dried fruit on dough to
   decorate.
        6. Bake in preheated 375-degree oven for 10-12 minutes or until
   browned. Do not overcook. Remove cookies to wire rack to cool. Continue
   with rest of cookie dough in same manner, greasing cookie sheet each time.
   
   Yield: About 30-36 cookies.
  
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