3/4 cup unsulphured molasses
3/4 cup (1½ sticks) butter or margarine
3-2/3 cups sifted Thunderbolt Flour
1 teaspoon double-acting baking powder
1 teaspoon salt
½ teaspoon soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 cup dark brown sugar
1 large egg
- Heat molasses in a saucepan large enough for mixing cookies. Remove from heat and stir in butter or margarine. Cool.
- Sift together the next 6 ingredients, add brown sugar, and mix well. Stir into the molasses and butter mixture. Add egg and mix well. Chill 1 to2 hours or until dough is stiff enough to roll. Divide dough in half. Roll each half 1/8 to 1/4 inch thick on a lightly floured board, chilling the second half while the first half is being rolled and cut.
- Use a gingerbread-man cooky cutter dipped in flour. Place on lightly greased cooky sheets. Decorate in gingerbread-man fashion with raisins or currants or, if desired, wait until cookies are baked and cooled and then decorate with frosting.
- Bake in a preheated moderate oven (350 degrees F.) for 12 to 15 minutes or until lightly browned around the edges. Cool on wire racks. Store airtight.
Yield: about 16 gingerbread men