Instructions: Soften the butter. In a small bowl, sift together the flour, salt, baking soda and spices, then whisk together to mix evenly. In a mixing bowl, cream together the brown sugar and softened butter until fluffy.

Add the molasses and egg and beat until blended. On low speed, gradually beat in the flour mixture until incorporated.

Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.

Wrap it well and refrigerate it for at least two hours.

Place two oven racks in the upper and lower thirds of the oven.

Preheat oven to 350 degrees.

On a floured pastry cloth, roll out the dough to about inch thickness. Use gingerbread cutters to cut out the dough. With a small, angled metal spatula or pancake turner, lift the cut dough onto the cookie sheets, placing the cutouts about 1 inch apart.

Bake for about eight to 10 minutes for small cookies, up to about 10 to 12 minutes for the larger ones, or until firm to the touch and just beginning to color around the edges. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for about a minute. When they are firm enough to lift, use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

While the cookies are still hot and slightly soft, if desired, press raisins, cinnamon red hots, currants or other candy into the dough (for eyes and buttons).

Store in an airtight container at room temperature.

NOTE: If you like your gingerbread people soft, chewy and pudgy, roll the dough to 1/4 inch thickness and underbake it slightly so that upon cooling the cookies remain soft.

Allow the cookie sheet(s) to cool completely before using for the next batch.

NOTE: Roll the dough between two sheets of plastic wrap or waxed paper to desired thickness, then refrigerate again. After it is chilled, cut out the gingerbread people, then chill again before attempting to put them on the cookie sheet.

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