Makes about 24

These are soft, chewy cookies with pure ginger flavor. If you are using these for cookie place cards, bake for the longer amount of time indicated, or until firm but not overly brown.

Prepare and set aside to cool:
1/2 cup black tea

Cream together:
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla

Beat in:
1 cup molasses

Mix together, then add to butter mixture alternately with the cooled tea:
5 cups flour (sifted)
1 tablespoon ground ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt

Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with Royal Icing (in our recipes section) or buttercream frosting, or just eat them plain.