Chai Gingerbread

hai Gingerbread

makes 36 cookies

refrigerate for 2 hours, 15 minutes

bake at 350 F for 14 minutes

3 cups all-purpose flour

1 tsp baking soda

2 tsp ginger

2 tsp ground cinnamon

1 tsp ground cardamon

1/2 tsp cloves

1/2 tsp finely ground black pepper

1/2 tsp salt

1/2 cup ( 1 stick) unsalted butter, softened

3/4 cup packed dark brown sugar

1 Egg

1/2 cup molasses

In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cardamon, cloves, pepper and salt.  In a separate bowl, beat butter and brown sugar 2 minutes, until fluffy.  Beat in egg and molasses until just combined.  divide dough in half and shape into disks, wrap tightly in plastic.  Refrigerate 2 hours.

Heat oven to 350 F.  Remove one dough disk from refrigerator.  Generously flour work surface.  Roll our dough to 1/4 inch thickness.  Cut into gingerbread men and women with 3-inch cookie cutters.  Place on baking sheets 2 inches apart.  Use pastry brush to remove flour from cookies, if desired.  Refrigerate 15 minutes.  Repeat with second dough disk.

Bake at 350 F in batches until golden brown, about 14 minutes.  Cool on wire racks, then decorate, if desired.

from family circle