Gingerbread Cookies

I used Dorothy Morrison’s Recipe for Ginger bread cookies, but I did make one slight change-note in italics.

½ teaspoon ground ginger (I used 1 teaspoon- although I still would have liked a bit more kick from them)

½ teaspoon ground cloves

¼ teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup brown sugar

¾ cup molasses (I used honey- made from sunflowers)

½ teaspoon salt

¾ cup butter

1 egg, beaten

3 ½ cups all purpose flour

Place ginger, cloves, nutmeg, cinnamon, sugar, molasses and salt in the top of a double boiler (with water on the bottom)* On medium-high heat, stir constantly until the mixture comes to a boil **

Remove from heat and stir in butter. Once the butter melts completely, add the egg and mix well. Stir in the flour and baking soda. Chill dough in refrigerator for three hours.

Preheat oven to 350 degrees (F). Roll out dough to a ¼ inch thickness on lightly floured surface. Cut out shapes with cookie cuttrs. (If using cookies for tree decorations, make a hole in the top of the cookie with a large pointed object so a hanger can be inserted easily.)

Bake for 12-15 minutes. Edges should be slightly brown.

Decorate with icing if desired.

Makes 30 to 40 cookies depending upon size of cookie cutter

*If you do not have a double boiler, then like me, use two pots, the one large the other smaller, put water in the large one and put the smaller one on top so that it touches the water.

**Ginger is a fiery herb, and many of the spices used are associated with the fire element, so it is perfect for the season, stir sunwise to bring the power of the sun and fire to the mix 🙂

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