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English Gingerbread

4 cups sifted flour
1 cup (2 sticks) butter (no substitution)
1 cup sugar
1 tablespoon FRESH ginger
1 teaspoon salt
About 1 cup molasses

Mix the flour, sugar, ginger and salt together. Cut cold butter into the mixture with a pastry blender or work in with your fingertips.

Add just enough molasses to hold the ingredients together without being sticky. Wrap the dough air-tight and chill overnight in the refrigerator.

Roll dough very thin on a well-floured board and cut as desired or shape into "logs" and slice into
rounds. Bake on foil-lined, ungreased cookie sheets for about 8 minutes.

Makes about 5 dozen, 2-inch cookies.