Our extended family doesn't get together as often as we should, yet we always find time to celebrate Christmas together either on Christmas Eve or Christmas Day. We each bring a dish to share. Dad and sister Dannielle can be found in the kitchen baking up delicious Christmas treats.In years past, we've toyed with the idea of making a gingerbread house. Some years we've made the pieces by hand. Other years, frankly, we "cheated" and bought a kit at the local grocery store. What we've basically decided is that making gingerbread cookies is the safest way to go. They're just as fun to decorate, and there are no catastrophic roof cave-ins to contend with. The recipe we use for Gingerbread cookies was given to me by my friend Mary Ross. It's exactly like the one my grandmother used to make:
Mary's Gingerbread Cookies
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup light and dark molasses
2-1/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Cream butter and sugar. Blend in butter and molasses. Sift together dry ingredients and add to creamed mixture. Chill dough for two hours. Roll out 1/3 inch thick on lightly floured board.
Cut out shapes using a six inch cookie cutter. Draw dress details with toothpick and decorate with currants, red hots, or the candies of your choice. Bake on lightly greased cookie sheet for 10-12 minutes at 350 degrees F. Makes approximately 15.
Alternatively, the dough may be rolled thin (1/4") and cut with standard sized cookie cutters. Bake on a lightly greased cookie sheet for 8-10 minutes at 400 degrees F. Makes 5 dozen.
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