Preparation / Directions:
Beat butter and sugar in large bowl with mixer at medium speed utnil light and fluffy; beat in egg. Beat in molasses. Beat flour, allspice, ginger, and baking soda into butter mixture at low speed until thoroughly blended and smooth. Refrigerate, wrapped in plastic, 1 1/2 to 2 hours. Heat oven to 350 degrees. Work with 1/4 dough at a timel keep remainder refrigerated. Roll out to 1/4 or 1/4 inch thickness on lightly floured surface; cut or shape as desired. Place cookies on ungreased cookie sheets, spacing 1 inch apart. Bake 12 to 20 minutes, depending on thickness of dough and shape of cookie, unitl just firm to touch. Cool on wire racks. Store in airtight containers. Makes 2 to 6 dozen cookies depending on size.