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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Christmas English Gingerbread

Originally published on Sunday, December 13, 1998

For the past few years, I've added this vintage-era gingerbread cookie to my holiday baking. The dough is smooth and easy-rolling with a clear, sweet molasses flavor. The crisp, golden-brown cookies don't need icing or decoration, so they are quick as well as easy.

4 cups sifted flour
1 cup (2 sticks) butter (no substitution)
1 cup sugar
1 tablespoon ginger (must be fresh)
1 teaspoon salt
About 1 cup molasses

Mix the flour, sugar, ginger and salt together.

Cut cold butter into the mixture with a pastry blender or work in with your fingertips.

Add just enough molasses to hold the ingredients together without being sticky.

Wrap the dough air-tight and chill overnight in the refrigerator.

Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds.

Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen, 2-inch cookies.

--Alice Demetrius Stock, Vintage Cookbooks column



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