3/4 cup butter, softened
Stone-Jar Gingerbread Cookies
*A fourth generation recipe handed down to me, this is a very soft gingerbread cooky.
Ceramic crock needed.
1 1/2 cups molasses
5 tablespoons boiling water
4 cups sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
Cream together the butter and molasses; add water and blend well. Sift together dry ingredients and stir into mixture. The dough will be extremely sticky and must be refrigerated at least 4 hours in a covered crock (I have used a plastic bowl with no ill effects). Roll the dough out to 1/8" thick on floured cloth; cut and carefully place on parchment paper-lined cookie sheets. Bake about 10-12 minutes, being careful not to over bake (allow a slight softness in the center).Cool slightly before carefully removing from pans to racks for cooling (just gently slide parchment paper and all off the pan onto the rack. Cookies will cool on the paper without sticking.
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