About Gingerbread Cookies
This recipe was difficult to decipher because the amount of butter was illegible and the amount of molasses was just not right. I do hope you enjoy my efforts to unravel this very 19th century recipe.
- 5 cups Stone-Ground Pastry Flour
- 5 Teaspoons Ground Ceylon Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1 Tablespoon Ground Allspice
- 3 Tablespoons Ground Ginger
- 12 Tablespoons Butter, Slightly Softened
- 1 12-Ounce Jar Unsulphured Molasses
- In a large bowl, mix together the flour and spices. Set aside.
- Add the butter in small chunks and work into the flour using your fingers until the butter is the size of peas and well distributed throughout the flour. Then, add the molasses and stir with a spoon or spatula until all of the flour is moistened.
- Turn the dough out onto a floured board and gently knead to incorporate all of the flour into the dough.
- Divide the dough in thirds and wrap each portion in plastic film and allow to rest for two hours at room temperature.
- When ready to roll out, heat the oven to 375º F and line cookie sheet with parchment paper.
- On a floured board, roll the dough out to about 1/10" thickness. Cut dough out in whatever shape you prefer. I like hearts because they were popular in the 19th century.
- Bake for no more than 7 minutes.
- Cool and ice or keep plain.