Gingerbread Men are Tasty Ornaments
Here’s a yummy recipe to make with grandkids on a freezing December day. These cookies keep well and can be made right after Thanksgiving to hang on the Christmas tree. They’ll stay crisp right through the holidays, but make enough so that the Christmas elves can snitch one or two.
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar packed
3/4 cup dark unsulfured molasses
3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground ginger
3 tsp. cinnamon
1 scant tsp. ground cloves
1/2 tsp. nutmeg
3/4 tsp. salt
Cream butter and sugar until fluffy. Beat in the egg and molasses. Sift together dry ingredients and slowly add to butter mixture. Chill dough for an hour. Roll out to a thickness of 1/8 inch on floured surface. Cut into desired shapes. Place on cookie sheet and decorate with raisins or leave plain. Bake 10 minutes until crisp. Cool on wire racks. After they’ve cooled they can be decorated with a simple white icing. We double this recipe as we have many cookie cutters that we like to use.
When cool, tie a thin piece of red ribbon around the neck, attach a hook and then hang them on the tree.
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