Gingerbread

From Paula Deen

• Ready In: 1 hr 40 mins
• Serves: 24
• Yields: 24 medium cookies

Ingredients

• 3⁄4 cup dark brown sugar, packed
• 1⁄2 cup butter, softened
• 2  eggs
• 1⁄4 cup molasses
• 3 3⁄4 cups flour
• 2  teaspoons ginger
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt

• Icing

• 1  cup confectioners' sugar, sifted
• 1 -2  tablespoon milk
•  food coloring (optional)

Directions

1. Cream butter and sugar until combined in an electric mixer.
2. Add in eggs and molasses and mix until combined.
3. Sift together dry ingredients, and add to butter mixture using dough hook attachment, or by hand.
4. Refrigerate dough for 1 hour.
5. Preheat oven to 350.
6. Allow dough to sit for 15 minutes, or until pliable. Roll out dough in 4 portions until about 1/8 inch thick, and cut into desired shapes, rerolling scraps when appropriate.
7. Using a spatula, transfer shapes to parchment lined baking sheets.
8. Bake for 10 minutes or until just browned.
9. Cool on wire rack.
10. Combine all ingredients for the icing, and decorate cookies as desired.