Gingerbread Cookie Mix

2 Cups All-Purpose Flour
1 teas. Watkins Baking Powder
1 teas. Baking Soda
1 Cup Packed Brown Sugar
1 1/2 Cups All-Purpose Flour
2 teas. Watkins Ginger
1 teas. Watkins Ground Cloves
1 teas. Watkins Cinnamon
1 teas. Watkins Allspice

Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture.

Attach a card to the jar with the following directions:

Gingerbread Cookies
1/2 Cup Softened Butter or Margarine
3/4 Cup Molasses
1 Egg, slightly beaten

Empty contents of jar into a large mixing bowl. Blend together well. Add softened butter or margarine, molasses and egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired.

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