Instructions: Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.

In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.

Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.

Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.

Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.

Bake cookies in a 350 degree oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).

Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.

This recipe yields 5 dozen cookies.

Comments: Store airtight at room temperature up to 3 days or freeze for longer storage.

Yield: 5 dozen

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