Holiday Gingerbread Cookies

3/4 c Margarine (1-1/2 sticks)

3/4 c Sugar, brown firmly packed

3 2/3 c Flour, all-purpose

2 ts Ginger, ground

2 ts Cinnamon, ground

1 t Baking Powder

1/2 ts Baking Soda

1/2 ts Nutmeg, ground

1 Egg Icing and assorted candies In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least

1 hour. Heat oven to

350F. Divide dough in half. On floured surface, roll dough to

1/8 to 1/4-inch thickness. Cut with floured

5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when