1 c Light-brown sugar
1 1/2 ts Each of cinnamon and
Ground ginger
1/4 ts Salt
3/4 ts Baking soda
1/4 c Boiling water
1/2 c Unsalted butter
1/4 c Molasses
2 c All-purpose flour
Place sugar, spices, salt and baking soda in a large bowl. Stir in water
until sugar is dissolved. Stir in butter until melted, then molasses.
Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining
flour a little at a time. When dough becomes stiff, flour hands and knead
until firm enough to roll out. Roll out right away, or wrap and refrigerate
for up to 2 weeks or freeze. To roll out, place half of dough on a lightly
floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to
cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F
oven for 15 to 20 minutes or until edges are firm. Store in a covered
container at room temperature. This recipe can be doubled easily. Makes
about 34 (3-inch) star-shaped cookies.
Yields
3 Dozen
