1/2 c Butter; softened

1/2 c Packed brown sugar

1 Egg

1/2 c Molasses

2 1/2 c Flour

3/4 ts Baking soda

1/2 ts Salt

1/2 ts Ground cinnamon

1/2 ts Ground ginger

1/2 c Strawberry preserves

Glaze: 1 2/3 c Powdered sugar

2 tb Water

1/4 ts Vanilla extract

"This recipe has been passed down for generations. I've made these cookies for years, but like my mother, I only make them for special occasions. They're fun to decorate and delicious to eat, with a surprise flavor inside." - Ruby Neese In a large mixing bowl, cream butter and sugar. Add egg; mix well. Beat in molasses. Combine flour, baking soda, salt, cinnamon, and ginger; add to creamed mixture and mix well. The dough will be very stiff. Cover and chill several hours or overnight. On a lightly floured surface, roll dough to 1/8" thickness; cut into 2 1/4" to 2 1/2" circles. Place 1/2 tsp. preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. Combine glaze

ingredients and frost cooled cookies. Yields: 4 dozen From: "Reminisce" Magazine, August 1994 -----