6 tablespoons butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 cups all-purpose flour
3 teaspoons ground ginger
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Icing and candies of your choice
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: 2-1/2 dozen.