Gingerbread Cookies Recipe   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) Recipe Courtesy of Rose Levy Beranbaum (www.realbakingwithrose.com)

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Dough
3 cups bleached all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
¾ cup firmly packed dark brown sugar
¾ cup (1½ sticks) unsalted butter, softened
½ cup light molasses, preferably Grandma’s brand (use a greased liquid measuring cup to measure)
1 large egg

Royal Icing
3 large egg whites
4 cups confectioners’ sugar

Measure the flour using the dip-and-sweep method. In a medium bowl, sift together the flour, salt, baking soda, and spices, then whisk together to mix evenly.

In a separate bowl, using an electric mixer, cream together the brown sugar and butter until fluffy.
Add the molasses and egg to the creamed mixture and beat until blended.

On low speed, gradually beat in the flour mixture until incorporated.

Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disk.

Wrap it well and refrigerate for 2 hours. Preheat the oven to 350°F/180°C.

Lightly grease the baking sheets. On a floured surface or pastry rolling mat, roll out the dough to about a thickness of inch.

Use gingerbread cutters to cut out the dough. With a metal spatula, transfer the cut dough onto the prepared baking sheets, placing them about 1 inch apart.

If desired, make holes in the cookies for hanging as ornaments.

Bake for 8 to 10 minutes for small cookies and up to 10 to 12 minutes for the larger ones, or until firm to the touch.

Cool the cookies on the baking sheets for about 1 minute, then transfer to wire racks to cool completely.

When completely cool, decorate with royal icing.

To make the icing: In a bowl, using an electric mixer, beat the ingredients on high for 5 to 7 minutes.

Variation: While the cookies are still hot, press raisins, currants, cinnamon red-hots, or other decorative candies as eyes and buttons.

Decorations can also be attached, using dots of royal icing as glue, after the cookies have cooled. Store in an airtight container.   Makes 19 dozen (2 × ¼-inch) small cookies or 40 (5 × 3 × ¼-inch) large cookies

(Please do not reprint this recipe without permission. I sought and gained permission from Rose to put this recipe in my book and credit needs to be given to her. Thank you.)