Cold, and icy here, so I avoided the usual walk - a little snow, but mostly ice. Stars sparkling, moon shining, and a heave of relief that I'm ready for my favorite day of Christmas. I hope you are all winding down and relaxing, finally! The kitchen smells of ginger and cloves, and I've wrapped up six bags of gingerbread stars, my very favorite part of this holiday.
This makes dozens of small cookies.
First, make the dough.
11 tablespoons room temperature unsalted butter
1/2 cup brown sugar
2 t. ginger
1/2 teaspoon cloves
1/2 teaspoon kosher salt
1 large egg
3/4 cup molasses
3 cups King Arthur all purpose flour
1 t. baking soda
1/2 t. baking powder
Cream the butter, then add brown sugar, spices, and salt.
Add the egg, mix, then add the molasses.
Add the dry ingredients - the flour, baking soda, and baking powder.
Mix until it forms a ball, pat into a disc, and place in fridge for an hour.
Line two baking sheets with clean foil or parchment paper.
Preheat oven to 350F.
Cutting dough into three pieces, place each third on a floured board and roll out.
Cut into cookies and place on prepared baking sheet.
Bake cookies for 7 minutes (depending on size - 7 minutes is for medium cookies).
Remove to cool, and bake second and third sheets of cookies, cooling as needed.
Package in cello bags, tied with gold curly ribbon - I don't ice these, as I love them plain.