gingerbread

mmm nothing says christmas baking like a good gingerbread man!
well the gingerbread man doesn't really talk.. but, well you know what i mean :)

i made this batch so that we could munch on cookies while making a gingerbread house with Everett, and they are very tasty!

i got the recipe from my chatelain magazine:

Gingerbread
3 cups flour
4 tsp ground ginger
1 tbsp cinnamon
1/2 tsp allspice (i didn't have it so i used a 1/4 tsp of nutmeg & 1/4 tsp of cloves)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter, melted
3/4 cup lightly packed brown sugar
1 egg
1/2 cup fancy molasses

stir 2 cups flour with ginger, cinnamon, allspice, salt & baking soda in a large bowl. make a well in the centre.

beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 minutes or up to 1 week, or freeze up to 1 month.

Preheat oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray. Roll out 1 disc of dough** on a floured surface until 1/8 inch thick. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.

Bake in centre of oven until deep brown around edges and firm to the touch, about 7 minutes. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.

**I normally let the dough sit on the counter to warm up slightly, and then knead it with my hands until it warms up a bit, or else it will crack as you roll it out.

 i cut out little animal shapes for Everett, i realize there isn't anything christmasy about a cow!!

decorate with icing and sprinkles or just eat plain and ENJOY!