Saturday, December 4, 2010

Gingerbread Cookies


3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
vanilla frosting of your choice
small candies of choice (optional)

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
Remove from refrigerator and leave in bowl for approximately 1 hour before rolling out dough to 1/8 inch thickness. Cut with cookie cutters and place on ungreased baking sheets.
Bake at 350* for 8 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired.

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