Ginger bread Man cookies...

Now with Christmas and New year around the corner, we thought cookies and cakes would be more helpful our viewers. Lets start with the more traditional ginger bread cookies. Though store bought ones are easier and we do it ourselves, homebaked ones are always special...so for those of you who want to try it in your kitchens, here you go.

Ingredients:

4 cups white whole wheat flour

3/4 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1/2 teaspoon finely ground black pepper
11 tablespoons unsalted butter, room temperature
2/3 cup dark natural cane sugar (i.e. muscavado), or alternately use a dark brown sugar, packed
3 large eggs
2/3 cup organic unsulfured molasses (blackstrap)
large grain sugar (turbinado) for decoration
popsicle sticks (optional)

Method:

In a medium bowl, sift together flour, baking soda, salt and spices. Set aside.

In a large bowl by hand (or with an electric mixer) cream the butter until it is light and fluffy. Add the sugar and mix again until light and creamy. Blend in the eggs one at a time and then the molasses. Add the flour mixture in two additions either by hand or on low speed. Divide the dough into two pieces, wrap each in plastic and chill for an hour or so.

Heat oven to 350 degrees, racks in the middle, and line a couple baking sheets with parchment paper or Silpats. Set aside.

Roll the dough out onto a lightly floured countertop roughly 1/8-inch thick and cut into gingerbread men (or other desired shapes). Transfer to baking sheets and arrange a popsicle stick underneath each (if desired), no need to press the stick aggressively into the dough, gently is fine - the cookies will bake right onto the sticks. Sprinkle with sugar (optional) and bake for 7 -10 minutes (for 3 - 4-inch cookies), less for smaller cookies, more for larger.