SPICY MOLASSES COOKIES

4 1/2 cups flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1 cup dark molasses
1 egg
2 tablespoons vinegar

Combine flour, pumpkin pie spice, baking soda and salt on sheet of waxed paper. Beat butter and sugar in bowl with mixer until smooth, 2 minutes. Beat in molasses, egg and vinegar until fluffy, 1 minute. Gradually beat in flour mixture on low, or by hand, until a stiff dough forms. Divide dough in half. Flatten each into 5-inch disk. Wrap in plastic. Refrigerate 2 hours or overnight.

WHEN READY TO BAKE:
Let dough stand at room temperature 15 minutes before rolling.

Preheat oven to 350 degrees F.

Roll half of dough on lightly floured surface to 3/8-inch thickness. Cut out shapes using cookie cutters. Reroll scraps. Cut out shapes to use remaining dough.

Bake for 12-15 minutes or until crisped around edges. Remove to wire rack to cool.

Decorate cooled cookies as desired.

Makes 24 cookies
Source: Family Circle magazine