Martha's Gingerbread

2 t. baking soda
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour

In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)