MOLASSES Gingerbread COOKIES

3 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
3 teaspoons ground cinnamon
2 teaspoons ground cloves
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
½ cup molasses
Sugar Icing (recipe follows)


1. Sift flour, baking soda, salt, cocoa, ginger, cinnamon, and cloves onto wax paper.
2. Beat butter, sugar, egg and molasses in a large bowl with electric mixer until fluffy-light. Stir in flour mixture until well blended. Wrap dough in plastic wrap or foil; refrigerate several hours or overnight.
3. Roll out dough, 1/3 a time, on a lightly floured surface to a ¼ inch thickness. Cut out with floured large Christmas tree cutter. (I use other Christmas cookie ...Santa, angel, etc.) Brush off excess flour; place cookies on lightly greased cookie sheets. Repeat with remaining dough. Gather up scraps for second rolling.
4. Bake in a moderate oven (350 degrees) for 8 minutes, or until edges are browned. Let cookies cool a few minutes on cookie sheets. Remove to wire racks with a spatula; cool completely. Dip small clean brush into Sugar Icing and “paint” cookies. Sprinkle with colored sugars.


SUGAR ICING: Combine 1 package (1 lb.) 10X (confectioners’) sugar, 1 teaspoon vanilla and 1/3 cup water in a medium size bowl; stir until smooth. Add more water, a teaspoon at a time, until icing is spoonable and flows easily from a spoon. Makes about 2 cups. (Note: I add food coloring to make different colored icing to decorate the cookies. These directions work good if your just making Christmas trees.)

This recipe makes a nice soft gingerbread cookie, A very nice change from the harder cookies.

http://saracaragifts.com