Gingerbread Cookies

In a large bowl, sift together flour, salt, baking soda, nutmeg, cloves, cinnamon and ginger, and set aside.

In a second large bowl, cream the butter and sugar until light and fluffy, about 4 minutes.

Add molasses and egg and beat until combined, about 1 minute.

Gradually add flour mixture, beating until just incorporated.

Divide dough in two pieces, wrap in plastic and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

Remove dough from the refrigerator about 15 minutes before rolling.

On a lightly floured surface, roll out one piece of dough until 1/4-inch thick.

Cut out circles with a 2 1/2-inch cookie cutter (or other shape) and transfer cookies to the prepared baking sheets, arranging them about 1-inch apart.

Repeat with remaining dough (dough scraps can be combined, chilled and rolled out again for one additional batch).

Bake until firm and the edges are just beginning to brown, 8 to 12 minutes, depending on the size of the cookies.

Cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.

Decorate cooled cookies with icing, if you like.