Christmas English Gingerbread

Yield: 60 (2 inch) cookies

Ingredients

• 4 cups sifted all-purpose flour
• 1 cup (2 sticks) butter (no substitution)
• 1 cup granulated sugar
• 1 tablespoon ginger (must be fresh)
• 1 teaspoon salt
• About 1 cup molasses

Instructions

1. Mix the flour, sugar, ginger and salt together.
2. Cut cold butter into the mixture with a pastry blender or work in with your fingertips.
3. Add just enough molasses to hold the ingredients together without being sticky.
4. Wrap the dough airtight and chill overnight in the refrigerator.
5. Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds.
6. Bake on foil-lined, ungreased cookie sheets for about 8 minutes.

Attribution

Posted by LladyRusty at Recipe Goldmine 12/18/2001 1:16 am.

Source: Alice Demetrius Stock, Vintage Cookbooks Column, Pittsburgh Post-Gazette - December 13, 1998