LI Christmas – Gingerbread Cookies

Along with warm pieces of gingerbread, Christmas is also a time of traditional cookie making. So, we make a couple of adjustments to our cake recipe and we have dough just perfect for traditional ginger snap cookies.

• 3/4 cup soft butter
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup molasses
• 3 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• A small bowl with powdered sugar

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. Then mix together the flour, soda, powder, and spices. Slowly work your dry mix into the cream mix.

Break off walnut sized pieces of the dough and roll them into a ball and place them on a cookie tray. If the dough is sticky you can add a bit of flour. Take a glass from the cupboard and drip the bottom in the powered sugar and ‘stamp’ the sugar onto the cookie flattening it into a small circle.

Bake at 325 degrees for six to eight minutes. Enjoy the cookies with friends and family… and coco.

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