Katy'S Gingerbread Cookies - cooking recipe

Ingredients

For cookies
1/2 cup butter, unsalted
1/2 cup white sugar or 1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon clove
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
water
For icing
1/4 cup confectioners' sugar
water
food coloring

Preparation

Preheat over to 350*.
Blend together butter and sugar until fluffy.
In a separate small bowl combine molasses and 5 tbls. water with a fork.
Stir molasses mixture into butter mixture.
Sift together remaining dry ingredients.
Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
Wrap dough in waxed paper and refrigerate for several hours.
You can also freeze the dough at this point for several weeks.
When ready to bake - take dough out of fridge a part at a time.
Grease cookie sheets.
Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
Cut dough with floured cookie cutters.
Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
Let cool on rack.
For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!