1860'S Muster Day Gingerbread Cookies

Heat the brown sugar, molasses, cinnamon, ginger and cloves to the boiling point.

Remove from heat, add the baking soda and pour over the butter in a large mixing bowl.

Stir until the butter has melted, then stir in the egg and flour thoroughly.

Knead the dough for a few minutes, then gather into a ball.

Refrigerate until firm enough to roll easily, about 30 minutes (if chilled longer, allow to warm to rolling consistency).

Roll on a slightly floured board and cut with fancy cookie cutters.

Bake on a lightly greased cookie sheet in a preheated oven at 325° for 8 to 10 minutes.

Makes 3 to 4 dozen.