"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from What We Like, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups all-purpose flour, plus more for flouring the surface
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup lightly packed dark brown sugar
1/3 cup molasses
1 extra-large egg
Nonstick cooking spray, for spraying the parchment paper

In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt. In a big bowl, beat the butter and brown sugar together with a hand mixer. Mix in the molasses and egg until smooth, then add the flour mix and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray.
Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.




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