≡   Categories
Moira Hodgson's Gingerbread Cookies

2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup molasses
1/2 cup white sugar
2 tablespoons water
1 large egg
3 cups unbleached or white presifted all-purpose flour


Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt and set aside. Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture completely, then the water, then the egg. Place the flour in a large bowl and make a well in the center. Pour the butter mixture into the well. Stir about a quarter of the flour, the part closest to the center, into the molasses-butter mixture. Stir in half the remaining flour, then the rest. When all the flour has been incorporated, turn the dough out onto a board and knead until just smooth. Roll the dough into a ball, wrap in plastic and refrigerate overnight or up to two weeks. When you are ready to bake your cookies, preheat the oven to 350 degrees and grease the baking sheets. Roll out some of the dough an eighth of an inch thick, keeping the rest well wrapped in plastic. Cut into shapes with a five-inch cookie cutter. Bake the cookies on their sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack. Make the rest of the cookies the same way. Decorate the cooled gingerbread or leave plain.

Source: cooking.nytimes.com