Gingerbread cookies

Merry Christmas Everyone!  Christmas has a lot of different meanings for me, but most importantly in the Carey household, it means COOKIES!!!  And not just one type of cookie, but usually as many as you can stand to bake.  This gingerbread recipe is exactly how I think gingerbread should be; it's spicey, molasses-ey and NOT crispy but soft and delicious.  Decorating them is optional, of course, but you'd be missing out on a lot of fun.  My dad and sister turned decorating these cookies into some sort of competitive art/sport this year, and the results are pretty awesome (see below).

My favorites include 'red-overall' gingerbread man (top right) courtesy of my sister, and my dad's self-portrait gingerbread man (bottom center).  Also present is the traditional Christmas foot (right center) (possibly baby Jesus' footprint?). Anyway, they all taste good :)

I found this recipe online, and then adjusted it to fit my belief in VMETB (vanilla makes everything taste better).

GINGERBREAD Cookies    

Equipment: hand-held electric mixer; cookie cutters. Store in airtight containers.

2 sticks (1 c.) unsalted butter, softened
1 c. firmly packed light brown sugar
1 lg. egg
1 tsp. vanilla
1 c. dark unsulfured molasses
2 tbsp. cider vinegar
5 c. all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. salt

In a bowl sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  In another large bowl, cream the butter, add the sugar, and beat until fluffy.   Beat in the egg, vanilla, molasses, and vinegar one at a time. Add the flour mixture into the butter mixture, a little at a time. (The dough will be soft.) Quarter the dough, dust it with flour, and wrap each piece in wax paper. Flatten the dough slightly and chill it for at least 3 hours or overnight. Butter 2 baking sheets and preheat the oven to 375 degrees.

Roll out the dough, one piece at a time, 1/4 inch thick on a floured surface ( I think the thicker the better). Flour the cookie cutter and cut out cookies. Transfer the cookies with a spatula to the baking sheets, arranging them 2 inches apart, and bake them in the middle of the oven for 6 to 8 minutes, or until no imprint remains when they are touched lightly with the fingertip.

Transfer the cookies with the spatula to racks and let them cool. Make cookie with the dough scraps in the same manner.

After they've cooled, I decorate them with icing made of simply powdered sugar and water.  Add some food coloring and sprinkles and go to town!