Gingerbread Cookies

• 1 cup butter, softened
• 1/2 tsp salt
• 1 cup sugar
• 1 egg
• 2 tsp ginger
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1 cup blackstrap molasses
• 3 tsp baking soda
• 3/4 cup double strength coffee
• 5 cups flour, sifted

In a stand mixer cream together the butter, salt, and sugar, then add the egg. Mix in the spices, then add the molasses and baking soda. Alternately add the flour and coffee until well mixed.

Refrigerate the dough for 1-2 hours before rolling out to cut into shapes. Expect to work more flour into the dough as you roll it out to prevent it from sticking. The dough will be very soft and delicate.

Bake at 350 until the edges are lightly browned. Time will vary depending on the size and shapes of your cookies, but 10-12 minutes is a good place to start.

Cool completely before decorating.

This recipe makes about 5 dozen cookies.

Cindy's recipe from Jirah's 1st grade Christmas party at G.C.A, 1990