1. In a medium bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.

2. Divide the mixture in half. Use a funnel to add half of the flour mixture to the bottom of the jar.

3. Pack down firmly (I used a small ladle for this).

4. Add the brown sugar and pack firmly. Add the rest of the flour mixture, and pack firmly again.

5. If desired, add red hots or similar candy on top of the second flour layer. Place the lid on the jar. Add printed labels, ribbons, and a cookie-cutter.

1. Cream 1/2 cup butter, 3/4 cup molasses, and 1 egg.

2. Add in the Gingerbread Cookie Mix. Stir until well blended. Cover and refrigerate for 1 hour.

3. Roll out dough to 1/4″ on a lightly floured surface.

4. Cut out shapes and place them on a greased cookie sheet. Bake at (350°F) = (176°C) degrees for 10-12 minutes.

Please note, the number of cookies will depend on how thick you roll out your cookies. Adjust cooking time for thicker cookies.