•      1/3 cup firmly packed brown sugar 
•      1/3 cup butter, softened 
•      2/3 cup light molasses 
•      1 egg 
•      2¾ cups all-purpose flour 
•      1 teaspoon ginger 
•      ½ teaspoon baking soda 
•      ½ teaspoon salt

Frosting 

•      4 cups powdered sugar 
•      ½ cup softened butter 
•      3 to 4 tablespoons milk 
•      2 teaspoons vanilla 

In large mixer bowl, combine brown sugar, 1/3 cup butter, molasses, egg and orange peel. Beat at medium speed, scraping bowl often, until smooth and creamy (1 to 2 minutes). Add all remaining dough ingredients. Reduce speed to low. 
Continue beating scraping bowl often, until well mixed (1 to 2 minutes). Cover; refrigerate at least 2 hours. Preheat oven to 375°F. On well floured surface roll out dough, ½ at a time (keeping remaining dough refrigerated), to ¼ -inch thickness. Cut with 3 to 4 inch cookie cutters. Place 1 inch apart on greased cookie sheets. Bake 6 to 8 minutes or until no indentation remains when touched. Cool completely. In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). 
If desired color frosting with food coloring. 
Decorate cookies. 

Makes 4 dozen. 

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