Gingerbread cookies

So, for the party, I also made a TON of gingerbread cookies.  I doubled the batch and there were way too many, given the interest that high schoolers have for decorating cookies at a party.  Oh well.  I was cool with that.  Especially since I get to eat the leftovers!!

The cookies were spicy (not hot-spicy, just seasonally spiced), firm but not brick-like or too cakey, and very, very delicious.  I highly recommend them.  Top with frosting, currants, and red-hot candies.  Mmmmm......

She has a heart!  How cute.  But didn't she ever take physiology?  Your heart is *supposed* to be in the center of your chest, tilted with the ventricles toward the left.  Oh well.  She didn't live long enough to get much of a formal education, I guess.

Gingerbread Cookies
Recipe from Annie's Eats

4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. ground cloves
2 tsp. ground ginger
1 tsp. nutmeg
1 cup butter, room temperature
1 cup sugar
1 cup molasses
1 large egg

Whisk together dry ingredients (except for the sugar).  In a stand mixer (or in a bowl with a hand mixer), cream the butter and sugar until light and fluffy, ~2 min.  Mix in egg and molasses.  Slowly add dry ingredients and mix just until combined.  Cover bowl or wrap in plastic wrap and chill in the fridge at least 1 hour (it's nice to make them as soon as you wake up, and then roll them out in the afternoon or evening... or even do them the night before!).

Preheat oven to 350.  Roll cookies out on a well-floured counter to about 1/4 inch.  Cut into shapes (cookie cutters!) and place on greased baking sheets.  Bake cookies for about 10 minutes.  Remove and let cool for 10 minutes on pan before transferring to a cooling rack.  Decorate with currants or raisins, red-hot candy, and frosting. Enjoy!

Wow, this platter is unusual for us.  Nary a water polo player, long-dead musician, or injured person in sight.  Weird!