In addition to eating banana cream pie and pecan pie for breakfast and lunch, I have been doing some cooking over the last few days. In my adventures with gingerbread cookies, I learned a few helpful items.
*If you thought you had a full cup of molasses but had only about an eighth of a cup, honey is a lovely substitute and is very perdy in the pan as you heat it up.
*The recipe I used melts a lot, so trying to bake cookies that have stars cut out of the middle will result in gingerbread donuts with very small holes. Also, the stars will have that endearing chubby look of Henry's thighs.
*Gingerbread should be cut into house shapes while hot. If you wait until it cools, skadoosh to your happy dreams of uncracked gingerbread townhomes, cottages, or condominiums.
Here is the recipe without my honey alterations, if you are interested. The address of the original cookie site is at the bottom.
Authentic Molasses Cookies
1 cup molasses
1/2 pound butter (You know it's good if it has this much butter. Uh huh.)
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
**1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon
Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.
Preheat oven to 325. Cut dough as thin as possible and bake on a non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done. They will be great for the holidays, and we're betting they'll be a family favorite.
** I didn't have allspice or cloves so I added some nutmeg , and the cookies were fine.
* Feed the completed cookies to fat faced babies. Henry's mouth is open and ready to receive.