Ginger Cookies                                                                   Makes 35 Cookies

1 Cup All Purpose Flour
1/3 Cup Dark Brown Sugar
3 Tablespoons Butter
3 Tablespoons Molasses
1 Egg Yolk
1 Tablespoon Ginger
½ Teaspoon Baking Soda
½ Teaspoon Cinnamon
¼ Teaspoon Black Pepper
¼ Teaspoon Nutmeg
¼ Teaspoon Cloves
¼ Teaspoon Salt

In a large bowl combine the butter and brown sugar, mix well until creamy.  Add the molasses, egg yolk and continue mixing until incorporated. In a separate bowl combine the flour, baking soda, all the ground spices including ginger, cinnamon, black pepper, nutmeg, cloves, and table salt.  Mix well breaking up any clumps before adding it to the wet ingredients.  Combine the dry with the wet ingredients until it comes together without any clumps of flour showing.  Roll the dough into a log, place the log on a piece of parchment paper and roll the paper around it to make the edges smooth and round.   Refrigerate the dough for two hours or until hard.  Preheat the oven to 350 degrees Fahrenheit.  Slice the hard dough into 1/8 inch rounds.  Place the rounds of dough on a baking tray lined with another piece of parchment paper.  Bake the cookie for 23 minutes.  I baked one tray of cookies in dark pan and another in a lighter pan to compare the difference.  The darker pan cooked the cookies faster, the edges had definite darkness around it while the lighter pan was evenly browned.  Let the cookies cool and crisp up before removing them from the parchment paper.