Yield: 3 Dozen
|1 cup||Light-brown sugar|
|1½ teaspoon||Each of cinnamon and|
|\N \N||Ground ginger|
|¾ teaspoon||Baking soda|
|¼ cup||Boiling water|
|½ cup||Unsalted butter|
|2 cups||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 1½ 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 ¼-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.
Source: Chatelaine magazine, December 1993, page 109