Gingerbread Cookies

Makes about 30 cookies (recipe from Peggy Porschen)

This is the recipe I use to build perfectly structured gingerbread houses. I love this recipe because the dough holds it's shape very well during the baking process. I also like the use of brown sugar instead of yucky molasses and flavorful butter instead of bland shortening.

Ingredients:

1 ¾ sticks unsalted butter, diced

1 t. baking soda

3 2/3 c. all-purpose flour

FOR THE HOT MIX:

¾ c. packed dark brown sugar

6 T. honey

2 T. orange juice

2 T. ground cinnamon

2 T. ground ginger

1 t. allspice

Seeds from 1 vanilla bean

Pinch of salt

Method:

1-      Place all the ingredients for the hot mix in a deep heavy-bottom saucepan and bring to a boil, stirring from time to time.

2-      Remove the pan from the heat and, using a wooden spoon, carefully stir in the butter.

3-      Once well combined, add the baking soda and whisk the mixture through briefly.

4-      Pour into the bowl of a Kitchen Aid or electric mixer and leave to cool until it is just slightly warm.

5-      Sift the flour over the mixture and combine on low speed, using the paddle until a dough forms.

6-      Wrap the dough in plastic wrap and chill for a couple of hours or overnight.

7-      Place the dough on a floured clean surface and knead it briefly. Then roll it between two 1/4 –inch guide sticks to an even thickness.

8-      Use cookie cutters to cut out shapes and, using a spatula, lay these on a cookie sheet lined with parchment.

9-      Chill again for about 30 minutes. Preheat the oven to 400 degrees F.

10-   Bake the cookies for 10 minutes until just firm to the touch.

11-   Lift the cookies off the tray and leave to cool on a wire rack. Wrapped in foil or plastic wrap, these will keep well in a cool dry place for up to a month.