Gingerbread cookies

{photo credit: sweet paul}

SERVINGS: 100   TIME:

INGREDIENTS:

• 2¼ (250g) sticks butter
• 3/4 cup dark molasses
• 1½ cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardemom
• 1 teaspoon ginger
• 1 teaspoon cloves
• 3/4 cup water
• 5 cups plain flour
• 1 teaspoon baking powder

DIRECTIONS:

1. Place butter and molasses in a saucepan and stir until the butter has melted.
2. Have sugar and spices in a large baking bowl and pour in the hot butter mixture.
3. Stir until the sugar has dissolved.
4. Add water and stir well.
5. Stir in the flour and baking powder.
6. Stir until you have a soft dough.
7. Wrap in plastic at let the dough stand in the fridge at least 24 hours.
8. Can be stored in the fridge for 14 days.
9. Take it out and roll thin.
10. Cut out stars, hearts or whatever you want to make and bake at 320F, 180C for about 5-6 minutes.
11. Cool on a wire rack.
12. Store in an airtight container.

NOTES:

SOURCE: Sweet Paul