"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for GINGERBREAD COOKIES, by , is from The Searle Family & Friends Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Brady


1 cup butter
1 cup sugar
1 cup molasses
cup water
2 teaspoons ground ginger
1 teaspoons baking soda
1 teaspoons ground cinnamon
teaspoon ground allspice
teaspoon salt
5 cups flour


3 cups (1 pound) powdered sugar
cup water
1 teaspoons light corn syrup
teaspoons vanilla extract

In small mixing bowl, combine frosting ingredients. Beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag. Pipe frosting onto cookies.

In a mixing bowl, cream butter and sugar. Beat in molasses and water. Combine flour and spices and salt. Gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On lightly floured surface, roll out dough to inch thickness. Cut with 2 inch cookie cutters dipped in flour. Place 2 inches apart on ungreased baking sheet. Bake at 350 F for 10 12 minutes or until edges are firm. Remove to wire rack to cool





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