Gingerbread Snowflakes

This recipe makes a large amount of cookies - we double it for special occasions like Christmas.

Adapted from Soft Gingerbread cookies   by Margaret Curry

1 ½ cup Butter

1 Cup Sugar

1 Cup packed brown sugar

2 Eggs

½ cup molasses (full flavor type)

2 tsp. Vanilla extract

5 cups flour

1 Tbsp. ground ginger

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground cloves

Cream butter and sugars

Add eggs, one at a time beating well after each addition

Stir in molasses and vanilla, mix well.

Combine dry ingredients, gradually add to creamed mixture.

Refrigerate for at least 1 hour.

Roll and cut with snowflake cutter and place 2 inches apart onto un-greased cookie sheets.

Bake at 325 degrees for 10-15 minutes or until cookies spring back when touched lightly.  Remove to rakes to cool.

DO NOT OVERBAKE!

Pipe frosting (royal icing) on cooled cookies and sprinkle immediately with fine sanding sugar.  Try sugar in the raw for a natural look!