Make these small and thin and eat only two. To dress them up, decorate each cookie with a tiny piece of crystallized ginger.

1 cup all-purpose flour

1 teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon cloves

½ cup butter

¼ cup packed brown sugar

¼ cup granulated sugar

1 egg yolk

2 teaspoons lemon juice

2 teaspoons grated lemon rind

Sift together flour, ginger, nutmeg, cinnamon and cloves. Set aside.

Cream butter in a separate bowl or in an electric mixer. Add sugars and beat until fluffy. Add egg yolk and lemon juice and rind and beat well. Stir in flour mixture until blended.

Gather dough into a ball, place between 2 sheets of parchment paper and roll thinly. Chill for 15 minutes or until firm.

Use a cookie cutter to cut chilled dough into 2-inch rounds. Repeat with remaining dough.

Bake on ungreased cookie sheets for 6 to 8 minutes, or until golden. Cool on racks. Makes about 40 cookies.