<http://schema.org/recipeInstructions>
" In medium bowl, whisk flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until creamy. Beat in molasses and egg until well blended, scraping side of bowl occasionally. Beat in flour mixture until combined. Divide dough into 3 equal pieces. Place each portion between 2 large sheets of waxed paper. With rolling pin, roll dough to 1/3-inch thickness. Refrigerate, on cookie sheet, until firm and cold, at least 2 hours. Preheat oven to 350 degrees F. Working with one portion of dough at a time, remove waxed paper and place dough on lightly floured surface. With floured 3- to 4-inch cookie cutters, cut out as many cookies as possible. Place cookies 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until set and just slightly darker at the edges. Cool on cookie sheet on wire rack 1 minute. With spatula, transfer cookies to wire racks to cool completely. Trimmings can be gathered, rolled, and chilled for use. When cookies are cool, prepare Ornamental Frosting, if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a15170/gingerbread-cutouts-recipe-ghk1212/?src=shelter_footer>