As we get closer to the holiday, we thought it would be appropriate to post a holiday recipe. Today is a recipe from Family Circle Magazine. Check it out:
makes 36 cookies
refrigerate for 2 hours, 15 minutes
bake at 350 F for 14 minutes
3 cups all-purpose flour
1 tsp baking soda
2 tsp ginger
2 tsp ground cinnamon
1 tsp ground cardamon
1/2 tsp cloves
1/2 tsp finely ground black pepper
1/2 tsp salt
1/2 cup ( 1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cardamon, cloves, pepper and salt. In a separate bowl, beat butter and brown sugar 2 minutes, until fluffy. Beat in egg and molasses until just combined. divide dough in half and shape into disks, wrap tightly in plastic. Refrigerate 2 hours.
Heat oven to 350 F. Remove one dough disk from refrigerator. Generously flour work surface. Roll our dough to 1/4 inch thickness. Cut into gingerbread men and women with 3-inch cookie cutters. Place on baking sheets 2 inches apart. Use pastry brush to remove flour from cookies, if desired. Refrigerate 15 minutes. Repeat with second dough disk.
Bake at 350 F in batches until golden brown, about 14 minutes. Cool on wire racks, then decorate, if desired.