Gingerbread Cookies

Combine the flour , cinnamon, ginger, baking soda, nutmeg, cloves and salt in a bowl. Heat the butter, sugar and molasses in a saucepan over medium heat until the butter is melted. Remove from the heat. Pour this into the dry ingredients; stir. Add egg; stir until smooth. Let stand for 10 minutes. Divide the dough in half. While it still warm, roll each half of the dough to 1/8 inch thick between 2 sheets of wax paper. Refrigerate on cookie sheets at least 1 hour or overnight. Preheat the oven to 350F. Grease the 2 cookie sheets. Remove the wax paper and cut the dough with 2-inch cookie cutters. Transfer the cutouts to the prepared cookie sheets. Bake 8 to 10 minutes. Cool on wire racks. Reroll the scraps and refrigerate; repeat the and cutting and baking. Decorate if desired.

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