Gingerbread Cookies

Gingerbread Cookies

Goes well with Flying Otter Riesling.

Preheat oven to 375 degrees.

In a large bowl, mix together

3 cups flour

¼ teaspoon salt

1 teaspoon baking soda

1 tablespoon ginger

1teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

In another bowl cream the following:

1 ½ (12 tablespoons) sticks butter

¾ cup brown sugar

1 egg

Stir the dry ingredients into the creamed mixture.

Then add:

½ cup molasses

1 tablespoon vanilla

Let dough rest for 2 hrs, in covered container in refrigerator. Roll dough to ¼ inch thick and cut with a cutter. For crunchy cookies roll slightly thinner. Bake for 7 to 10 minutes on a greased cookie sheet. Makes 2 dozen cookies. Tip: When rolling out dough, to avoid dough sticking to surface, lightly grease the surface your rolling on.

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