Starry Night Gingerbread Stamped Cookies

• 3 3/4 cups flour
• 1 Tbsp cocoa
• 1 Tbsp ginger
• 2 tsp ground cloves
• 1 Tbsp cinnamon
• 1 tsp salt
• 1 cup unsalted butter; room temperature
• 1 cup sugar
• 1 large egg
• 1/2 cup molasses

Sift together flour, spices, and salt in a medium mixing bowl and set aside. In mixer, cream butter and sugar on medium speed until light and creamy. Scrape sides and add the egg. Mix thoroughly. Add molasses and blend. Scrape again and with mixer on low add flour mixture and blend thoroughly. Refrigerate for at least two hours but less than a day.

Preheat oven to 350° F. Spoon dough into golf sized balls. Roll into balls in your hands and then roll in sugar before placing on cookie sheet. Press with stamps until you begin to see dough coming out of the edges. Bake for 10-14 minutes. Makes about 1 1/2 dozen cookies