But the Fire is so Delightful!

I have about a dozen different recipes for gingerbread cookies, all from sources that are either reputable or as yet, completley unexplored. Last year, I broke our food processor with a recipe that called for way too much flour.

I decided to make some little gingerbread men for work to add a little bit of holiday spirit to our baked goods, but when I remembered the incident with the food processor, and believe me, it was a sight to be seen, I became skeptical of all my gingerbread recipes.



It was then that I realized the molasses jar would surely have a tried and true gingerbread cookie recipe on the back; when I checked, I found I was right. My hesitation was completely gone and I made some delicious gingerbread angels and Christmas trees. Because I was selling them to customers, I didn't want to use anything to decorate them that people could dislike/be allergic to. So, I just sprinkled all of the shapes with some sugar before I baked the cookies, and the result was subtle, festive, and successful.



Gingerbread Cookies
Makes 1 dozen

1/2 cup butter or shortening, softened
1/2 cup sugar
1/2 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves (or allspice)

Beat butter with sugar and molasses. Mix in egg completely. Sift dry ingredients together and add to wet mixture. Mix well. Chill in freezer for 1 hour or in refrigerator for 2 hours.

Preheat oven to 350 degrees. Roll out a portion of the dough 1/4 inch thick on a lightly floured board. Be sure to keep dough you are not working with cold. Cut with cookie cutters and place on greased baking sheets. If decorating with raisins or sugar, add them at this time.

Bake for 8 to 10 minutes. Remove from oven and let cool. Pipe on royal icing and add candy pieces, if desired.