Gingerbread Cookies

Adapted from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto and Julia Moskin.

Cream together:

• 1 cup butter
• 3/4 cup sugar

Beat in:

• 1 egg
• 1/2 cup dark molasses

Sift together and gradually mix into the batter:

• 3 1/4 cups flour
• 1/2 tsp baking soda
• 2 tsp ground ginger
• 2 tsp speculaas spice mix or equivalent (the original recipe called for 1 tsp ground cinnamon, 1/2 tsp vanilla extract, 1/4 tsp cloves)
• 1/4 tsp salt

Flatten and refrigerate for an hour or so.

Roll out flat, to 1/4 inch thickness.

Cut out shapes and transfer to a cookie sheet.

Bake at 350-375° for about 12 minutes.