In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy.
Add egg. Beat well.
In a medium mixing bowl stir together flour, cinnamon, nutmeg, and cloves. With mixer on low speed gradually add flour mixture to butter mixture, beating until well mixed. Cover and chill in the refrigerator about 1 hour or until firm enough to handle.
Preheat oven to 350 degree F. Roll the dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten with floured cookie stamp or the bottom of a drinking glass that has a design in it.
Bake for 8 to 10 minutes or until light brown on bottom. With pancake turner lift cookies onto a cooling rack to cool. Store in a tightly covered container. Makes about 36 cookies.
Store cookies in airtight container at room temperature up to 3 days or in freezer up to 1 month.