Gingerbread cookie recipe

As requested, here is the recipe for the gingerbread cookies I make. The recipe is out of the Mrs. Field's cookbook.

Gingerbread Cookies

3 1/4 cups of flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
2 sticks (1 cup) salted butter, softened
3/4 cup (packed) dark brown sugar
1 large egg
1/2 cup unsulfurized molasses

Icing
2/3 cup powdered sugar
1 to 2 teaspoons milk

Yield: About 2 1/2 dozen 6 inch cookies
About 3 1/2 dozen 4 inch cookies

Preheat oven to 325 degrees. Combine flour, soda, salt, cinnamon, ginger, and cloves in medium bowl. In a large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add flour mixture. Blend on low speed just until combined; do not overmix. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm. On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. With floured cookie cutters, cut into gingerbread men. Gather scraps and reroll dough until all dough is used. Place on ungreased cookie sheets 1/2 inch apart. Bake for 9 to 11 minutes being careful not to brown. Transfer to a cool, flat surface with spatula.

Prepare the icing: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add 1/4 teaspoon more milk. Spoon icing into a pastry bag fitted with a small piping tip and decorate gingerbread men as desired.