NYTimes.com Gingerbread Cookies
Recipe from: Cooking.nytimes.com by Jennifer Steinhauer
Yields 3 dozen cookies
1 cup light brown sugar
1 cup light molasses (370 grams)
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
¼ teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
4 to 4½ cups all-purpose flour, more for rolling dough (we added an additional ¼ cup of flour to our cookies)
royal icing for decorating, optional.
In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and ¼ cup cold water. Set aside and allow to cool to room temperature.
Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to ½-cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
Preheat oven to 350˚F. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼-inch thickness, and cut into desired shapes with a cookie cutter. Arrange on baking sheets 1½-inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing. Store in an airtight container.
Note: We used a total of 4¾ cups flour (plus a little extra for rolling.) If your batter is very sticky, you can add flour a tablespoon or two at a time until the dough is workable.