Gingerbread Cookies,
4 cups brown sugar
2 tbsp each cinammon and ginger
2 tsp each salt and allspice
1 tsp ground cloves
1 tbsp baking soda
1 cup boiling water
1 lb unsalted butter
1 cup molasses
10-10 1/2 cups flour
Measure sugar, spices, and soda into large bowl. Add boiling water and stir sugar until dissolved.
Add 1 lb of butter, cut into cubes into the mixture, stir until butter melted, then molasses.
Gradually stir in about 8 cups of flour - continue to stir adding rest of flour until if forms stiff dough.
Roll out into 1/4-1/2 ' thick dough. Cut into cookies and place on ungreased cookie sheet. Bake at 300 degrees 10-20 minutes (length) of time depends on thickness of cookie, place thinner ones in middle of cookie sheet, thicker ones on the outside. I find they are done by about 12-13 minutes.
Remove from cookie sheet, allow to cool and decorate with Royal Frosting:
2 egg whites
1/2 tsp cream of tartar
3 1/2 cups sifted icing sugar
Beat egg whites until frothy. Add cream of tartar and beat until firm but not dry. Add icing sugar gradually while beating. Ice cookies and cover any extra icing with damp cloth in fridge to prevent icing from going hard.
FYI...you can use part of cookie dough and simply put ball of batter in a zip lock bag in fridge.Keeps for up to 4 weeks.
Enjoy!!
