Ginger Cookies

About a week ago, one of my cookbook club members stopped into the library with a gift for me. Inside a black tin, were about 3-4 ginger cookies. Personally, I love ginger. It is one of my more favorite sweet tastes and it goes perfectly with coffee or tea. These ginger cookies were absolutely delicious! Not only are the flavors there, but the cookies itself is larger than an average cookie and it was also soft. Unlike most other ginger cookies I have tasted, these seemed to dissolve in my mouth. I wish to try this recipe soon and when I do, I will be sure to post pictures. The recipe is as follows....

1 pound dark brown sugar

3 sticks unsalted butter, softened

1/3 cup molasses

2 large eggs, room temperature

6 cups all-purpose flour

2 Tablespoons cinnamon

2 Tablespoons ginger

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

Cream brown sugar into butter. Mix in molasses, then eggs. Combine dry spices then add into wet mix slowly, until fully incorporated. Divide dough into 4 parts, separate with plastic wrap and refrigerate at least four hours (freeze up to 3 months).

Preheat oven to 375F. Thaw dough and roll or press to ¼ inch thick, cut or shape into cookies. Reroll once. Place 1 inch apart on a cookie sheet (if the pan is dark, consider parchment paper or lower temperature 25 degrees and/or bake for the shortest time). Bake for 8 to 10 minutes. Cool completely.

Makes up to 8 dozen 1 inch cookies.