MY FAVORITE GINGERBREAD COOKIES- worth repeating

     I just returned from Iowa yesterday.  We picked up my father and he is spending Christmas with us in St. Paul.  It sounds as though there is a big winter storm heading our way, so I will be dashing about madly today making sure we have all of the food (and coffee beans) we will need to get us through the week.  I will leave you with this recipe for Gingerbread Cookies, a recipe I posted a couple of Christmases ago.  They were our dessert last night, along with freshly made custard.  And, my family is expecting that Buche de Noel on Christmas Eve.  Hopefully I will get some good photos of that and will post it (sometime).  If you don't hear from me in the next two weeks, I should be back with photos and recipes from our annual New Year's Day brunch.  Have a splendid holiday!

                                   GingerbreadCookies

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 1/2 teaspoon vinegar
• 1 egg, beaten
• 3 cups unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt

     In a large heavy saucepan, mix together butter, sugar and molasses with the vinegar.  Bring to a boil.  Cool.  Add egg.  Sift together the flour, baking soda, cinnamon and ginger.  Add the salt.  Add dry ingredients to the molasses mixture.  Mix well and chill.  Roll out to 1/8-inch thickness.  Cut out shapes.  Bake at 375˚F for 8 to 12 minutes.
     •  The cookies above were iced with confectioners' sugar mixed with cream to a spreading consistency.  I have also dipped gingerbread cookies in semi-sweet chocolate that has been melted with butter to make a good dipping consistency.