Gingerbread might be a winter thing, in theory. But really, we should make it a year-round thing. The flavors are spicy and this cookie is soft and light. Perfect partners. br
Ingredients
1 cup butter, softened
1 cup sugar
2 eggs
3 cups flour
1 ½ tsp. baking powder
1 tsp. cinnamon
¾ tsp. each of ground allspice, cloves and nutmeg
1 Tbsp. molasses
Directions
Cream butter and sugar until light and fluffy. Add in molasses and stir until thoroughly mixed. Add in eggs, one at a time, until well combined. In a bowl, combine flour, baking powder, cinnamon, allspice, cloves and nutmeg. Add flour mixture to butter slowly until a dough forms. Roll the dough into a log and wrap it in plastic wrap. Store in the fridge or freezer until ready to use.
To bake, slice cookies into ¼ inch to ½ inch slices. Bake at 350 degrees on a parchment-lined baking sheet, approximately 1 to 1 ½ inches apart, for 10 to 12 minutes.
--Kim Cooper--
