This recipe was clipped from a magazine, date unknown. The recipes found in this box were mainly from the 1950s through the 1980s. Recipe is typed below along with a scanned copy (click to view larger).

Autumn Gingerbread Cookies
Makes about 2 dozen gingerbread cookies

3/4 cup light or dark molasses
3/4 cup FLEISCHMANN’S Original Margarine (1 1/2 sticks)
3/4 cup firmly packed light brown sugar
3 2/3 cups GOLD MEDAL All-Purpose Flour
2 to 3 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 egg
Decorator icing and assorted candies

In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill 1 hour.

Heat oven to 350°F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter. Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.