Kid-tested gingerbread
Yield: 3 Dozen
Ingredients:
- 1 c Light-brown sugar
- 1 1/2 ts Each of cinnamon and Ground ginger
- 1/4 ts Salt
- 3/4 ts Baking soda
- 1/4 c Boiling water
- 1/2 c Unsalted butter
- 1/4 c Molasses
- 2 c All-purpose flour
Instructions:
Place sugar spices salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff flour hands and knead until firm enough to roll out. Roll out right away or wrap and refrigerate for up to 2 weeks or freeze. To roll out place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm. Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies. Source: Chatelaine magazine December 1993 page 109
