Ginger Strips

3/4 cup butter or margarine
1 cup white sugar
1 egg
¼ cup molasses
2 1/2 cups flour
2 tsp. baking soda
½ tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
½ tsp. ground cloves

Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves. Stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.

Remove dough from bowl and knead a few times. Divide dough into 6 parts. Roll each part into a 12 in. log. Place 3 logs on each ungreased cookie sheet. Slightly flatten tops. Dampen with water with your fingertips and sprinkle with sugar. Bake for 10-12 minutes until just beginning to turn golden around the edges. Remove from oven and allow to cool for 5 min. Slice diagonally into strips using knife or pizza cutter. Allow to cool completely. Ice with glaze. Allow glaze to dry, separate and store in airtight container. I think these are better a day or two after they are made. They freeze well.

Icing Glaze

1 cup powdered sugar
1 tbs. melted butter
½ tsp. vanilla
Enough milk to make a spreadable glaze

Mix sugar, butter, vanilla and milk (tsp at a time) until glaze is formed. Spread over baked cookies. Allow to dry and separate cookies.