For many of us, the holidays wouldn't be complete without gingerbread in one form or another.

Gingerbread figures are fun to prepare for old and young alike. Their aroma alone will tell you it's holiday time.

WILLIAM BERRY (ENLARGE)

Related Say you bake some gingerbread men and you love them so much you want to build them a house or two. Check out these Web sites: • Better Homes and Gardens • Necco Wafer Gingerbread House • About.com • organizedchristmas.com Missed a day? Day 1 | Day 2 HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

Makes about 25 cookies

(depending on size of cookie cutters)

Preparation time: 30 minutes, plus an hour or more to chill

Baking time: 8-13 minutes

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar, firmly packed

1 egg

1/2 cup molasses

In medium bowl, mix flour, salt, baking soda, cinnamon, ginger and cloves. In large bowl, using a sturdy spoon or an electric mixer, cream butter until fluffy and lightened in color. Add brown sugar and beat until well blended. Add egg and molasses. Beat until thoroughly combined, scraping the sides when necessary. Gradually add dry ingredients and mix well.

Scrape the dough onto a sheet of plastic wrap. It will be soft and sticky. Press the dough together to form a flat disc about 1/4- to 1/2-inch thick. Wrap tightly and refrigerate until firm, 1 to 2 hours (or freeze for 30 to 40 minutes).

When cookies are ready to roll out, heat oven to 350 degrees. Take out baking sheets. On a lightly floured surface with a lightly floured rolling pin, roll out the dough to a 1/8- to 1/4-inch thickness, lifting and turning the dough frequently to prevent sticking (add additional flour if necessary to prevent sticking). With flour-dipped cookie cutters or a sharp knife, cut dough into desired shapes. Carefully transfer shapes to parchment-lined or ungreased baking sheets.

Bake 8 to 13 minutes, or until cookies are firm to the touch and the edges are beginning to brown. Let stand 1 minute. Remove from baking sheets to rack. Cool completely before frosting.

Per cookie: 132 calories (percent of calories from fat, 37), 2 grams protein, 19 grams carbohydrates, 1 gram fiber, 5 grams fat, 21 milligrams cholesterol, 151 milligrams sodium.