DIRECTIONS:
-
Beat butter until creamy.
-
Gradually add sugar, beating until fluffy.
-
Add egg, beat until light and fluffy.
-
Blend in molasses.
-
Sift together flour, soda, salt and spices.
-
Add to creamed mixture.
-
Blend well.
-
Stir in oats.
-
Chill dough at least 1 hour.
-
Roll out on lightly floured board or canvas 1/8 inch thickness.
-
Cut with floured gingerbread man cutter.
-
Place on greased cookie sheets.
-
Bake in preheated moderate oven (350F) 10 to 12 minutes, cool.
-
Decorate with confectioner's sugar frosting, red cinnamon candies, semi-sweet
chocolate pieces and raisins.
|