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Have you ever had gingerbread cookies? Not store bought ones, I mean real, fresh from the oven, homemade gingerbread? They aren't even close to the same. I am no fan of gingerbread cookies or smell normally, but last year, I felt obligated to try to make some. I figured if I hated them, I could easily add them into the containers of cookies we took to friends and people. They were amazing though! It seemed complicated at first, but after the first time, it became really easy to throw them together. I thought I'd share my favorite recipe that I found so that you can try them too!

Ingredients:
*2 cups all-purpose flour
*1 teaspoon baking powder
*1 teaspoon ground ginger
*1/4 teaspoon ground nutmeg
*1/4 teaspoon ground cloves
*1/4 teaspoon ground cinnamon
*1/3 cup shortening, melted and cooled slightly
*1/3 cup molasses
*1/3 cup packed brown sugar
*2 tablespoons and 2 teaspoons water
*3/8 egg 1/4 teaspoon vanilla extract

Directions: Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Until next time,
Heather