Gingerbread Cutouts

In a mixing bowl, crem the butter and brown sugar. Beat in molasses and egg. combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the cremed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to ¼ inch thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place in 2 inch apart on greased baking sheets. Bake at 350 degrees F. for 9 to 11 minutes or until edges are firm. Remove to wire racks to cool.