In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heata and cool.
3
In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
4
Blend egg into molasses mixture.
5
With spoon, stir molasses mixture into flour mixture until smooth.
6
Wrap dough in plastic wrap and chill at least 1 hour.
7
Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design).
8
Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched.
9
Remove from sheet; cool on wire rack. Decorate as desired with icing and candies.
