Here are the two recipes I promised. Enjoy them!
3 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1 tsp vanilla
1/4 cup grated fresh ginger
( Decorate with icing, I just leave it plain and sprinkle it with icing sugar for a snow effect )
1. Stir together flour, baking soda, cinnamon, and cloves; set aside.In a large mixing bowl beat butter with electric mixer for 30 seconds. Add sugar; beat until combined. Add egg , molasses, vanilla, beat until combined. Beat in ginger and as much of the flour mixture as you can. Stir in remaining flour. Cover and chill dough for 3 hours or overnight, or until easy to handle.
2. Preheat oven to 375. On a lightly floured surface roll dough to about 1/8 inch thickness. Cut dough using 5 inch gingerbread people cookie cutter ( you can use any shapes, I make this for Valentines, etc.. ) Arrange the cutout about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5-6 minutes or until edges are firm and bottoms are light and brown. Transfer cookies to wire racks.
To Store: Place cookies in layers separated by waxed paper in an airtight container, cover. Freeze unfrosted cookies for up to 3 months. Thaw cookies then decorate.
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/8 tsp baking soda
2 Tbs milk
1 tsp vanilla
1 3/4 cups all -purpose flour
1/4 cup granulated sugar
Milk Chocolate kisses
1. Preheat oven to 350 F. In a large bowl beat shortening and peanut butter with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup of granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in pre-heated oven for 10-12 mins or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into the center of each cookie. Transfer to wire racks. Cool.
Same storage applies to this as to the gingerbread cookies. Also, the chocolate takes a while to harden.
Merry Christmas and have fun making these cookies!