by Andrew Pacholyk MS L.Ac ~
3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat
butter and brown sugar in large bowl with electric mixer on medium speed until
light and fluffy. Add molasses and egg; beat well. Gradually beat in flour
mixture on low speed until well mixed. Press dough into a thick flat disk.
Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly
floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter.
Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
Decorate cooled cookies as desired. Store cookies in airtight container up to 5