Gingerbread cookies
Source of Recipe
Aunt Saunny
1 cup sugar
1/2 cup molasses
1/2 cup water
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon gound cloves
2 sticks (1/2 pound) unsalted butter
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1. In a large saucepan, combine the sugar with the molasses, water,
ginger, cinnamon and cloves. Bring to a boil, stirring until the
sugar dissolves. Remove the pan from the heat. Add the butter and
stir occasionally until melted. Let cool for 15 minutes.
2. In a large bowl, whisk the flour with the baking soda and salt.
Add to the saucepan and mix with a wooden spoon until completely
blended. Spoon the dough into a large resealable plastic bag, flatten
and seal. Refrigerate until the dough is firm and cold, at least 6
hours or overnight.
3. Preheat oven to 375. Cut the dough into quarters. Work with 1
piece of dough at a time and keep the reast chilled. On a lightly
floured surface, roll out the dough 3/8 inch thick. Dip cutters in
flour and stamp out cookies as close together as possible. Transfer
the cookies to ungreased cookie sheets and bake for 10 to 12 minutes,
or until risen, firm and dry. Let the cookies cool on the sheets for
5 minutes before transferring them to racks to cool completely.
4. Repeat with the remaining pieces of dough. Gather any scraps,
knead briefly and refrigerate before re-rolling.
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