Swedish Gingerbread Cookies

In a medium bowl, combine ginger, cinnamon, baking soda, cardamom, cloves and salt. Stir in the butter. Add the molasses and sugar; mix well. Stir in the water and egg. Place flour in a large bowl and make a well in the center. Pour in the molasses mixture. Using a wooden spoon, stir the flour into molasses mixture a little at a time until the flour is completely incorporated. Knead dough lightly in the bowl until a smooth ball forms. Shape dough into disk, wrap in plastic wrap and chill in refrigerator for 8 hours or overnight.

Preheat oven to 350 degrees. Grease 2 baking sheets. On a lightly floured surface, using a lightly floured rolling pin, roll one-eighth of dough at a time 1/8 inch thick, keeping remaining dough chilled. Using a 2½ inch holiday cookie cutter, cut dough into shapes; reserve trimmings. Transfer to prepared baking sheets, spacing 1 inch apart. Bake until lightly browned, 8-10 minutes. Using a large metal spatula, transfer cookies to a wire rack to cool completely. Repeat as directed with the remaining dough and trimmings.