Spicy Gingerbread Cookies

Ingredients
1/2 cup margarine, butter, or solid vegetable shortening, softened
1/2 cup granulated sugar
1 large egg
1/2 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions
1. In large bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy, beat egg in well, beat in molasses.

2. In second bowl combine flour, ginger, baking soda, cinnamon, salt, and pepper, at low speed, beat gradually into margarine mixture. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight.

3. Heat oven to 350 degrees F. Work with half dough at a time, keep remainder chilled. On lightly floured work surface, roll out to 1/8-inch thickness, cut into desired shapes. Reroll trimmings to make more cookies of desired shapes.

4. Place shapes on lightly greased cookie sheets, spacing about 1 inch apart, bake 6 to 9 minutes, depending on shape and size of cookies, until firm to touch. Remove cookies immediately to wire racks to cool.