Old World Gingerbread
My mom made these every Christmas and I LOVE these cookies. They are traditional gingerbread- not quite as sweet as you might be used to. But they are delicious and a Robinson family tradition.
6 cups of all purpose flour
1 Tablespoon of Ginger
2 teaspoons of ground cinnamon
1 ¼ Teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup packed brown sugar
1 cup molasses
2 eggs
2 teaspoons finely shredded orange peel
½ teaspoon finely shredded lemon peel
In a medium mixing bowl, stir together flour, ginger,
cinnamon, baking soda, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium
speed for about 30 seconds. Add brown
sugar and beat until fluffy.
In a small saucepan bring molasses to boiling. Add hot molasses to butter/sugar mixture;
beat on low speed until combined.
Add eggs, orange peel, and lemon peel. Beat on low speed until combined.
Add flour mixture in to wet mixture, stir with a spoon until
mixed.
Divide dough into two portions. Wrap each portion in waxed paper or clear
plastic wrap (sometimes I use gallon size baggies). Chill about 1 hour in the fridge. This will make it easier to handle.
Grease a cookie sheet, set aside. Preheat oven to 350 degrees.
On a lightly floured surface roll dough, one portion at a
time to ¼ inch thickness. Using cookie
cutters, cut dough into gingerbread people or shapes, rerolling trimmings as
necessary.
Arrange cutouts 1 inch apart on the prepared cookie
sheet.
Bake in 350 oven for about 7 minutes or until the edges are
firm and light brown. Cook on cookie
sheet for 1 minute. Transfer to wire
rack to cool completely.
Top with your favorite icing. I use a lemon glaze (basically a container of store bought frosting, heated on the stove with milk and lemon juice) and dunk the cookies in it. Easy!
