Crispy Gingerbread Cookies (also suitable for Gingerbread House construction)

By Hklbrries

"This is one of those odd traditions that usually begins with households of meager means. Hanging treats on the Christmas tree reflects the old world custom of leaving food on the windowsill for visiting spirits, or the more recent leaving of cookies and milk for St. Nicholas. Among the strangest is the German custom of hanging pickles on the tree. More commonly, gingerbread, shortbread, and sugar cookies can be made to hang on the tree for up to a week with a couple of modifications."

Ingredients

• 3 cups all-purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 tsp baking soda
• 12 tbsp (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
• 3/4 cup unsulphured molasses
• 2 tbsp milk

Preparation

Step 1

Blend dry ingredients in a mixing bowl. Using a mixer, blend butter into the dry mix. Slowly add the molasses and milk to the mixture. Continue to mix until evenly moistened.

Turn out onto work surface. Separate dough in half working with one half at a time. Roll out 1/2 of the dough to 1/8" thickness between two sheets of parchment. Place this on a cookie sheet and do the same to the other half of the dough. When you have rolled out all the dough, place the cookie sheet in the freezer for about 20 minutes until the dough is firm.

Remove the dough from the freezer a sheet at a time and cut out your oookie shapes, being careful to cut a hole in the top for string if you wish to hang the cookies from the tree. The hole can be made by punching a heavy plastic straw through the dough. Place the cookies on a baking sheet. Bake at 325 F for 15 - 20 minutes until a darker brown is reached. Remove from the oven. Cool, frost as desired, run a string through the top and hang your fresh cookies on the tree! What could be easier and more delicious?