in large bowl, cream butter and brown sugar til light and fluffy.

add egg and molasses

combine flour, ginger, baking soda, cinnamon, gloves, and salt

gradually add to creamed mixture and mix well.

cover and refrigerate for 4 hours, or overnight, until easy to handle.

on lightly floured board, rolldough to 1/8 inch thick

cut with floured cookie cutter.

place on ungreased baking sheet, 1 inch apart.

bake at 350, for 8-10 minutes. or until edges are firm.

remove to wire racks to cool.