wouldn't be Xmas without these seasonal favourites!
1 stick (1/2 cup or 1/4 pound) butter - softened
1/2 cup white sugar
1 1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp allspice
1/2 tsp baking soda
1/2 cup molasses
1 large egg yolk
2 cups all-purpose flour
candies and colored frosting for decoration
Heat oven to 350F.
Cream butter and sugar in a large bowl with electric
mixer until smooth.
Beat in ginger, cinnamon, baking powder, allspice and
baking soda until blended. Beat in molasses and yolk.
On low speed, beat in flour.
Divide dough in half, wrap and chill until firm (1 hour)
Roll half the dough at a time on a well-floured surface
to 1/8 inch thickness.
Cut with floured cookie cutters.
Transfer with spatula to ungreased cookie sheets.
Bake 8-10 minutes until lightly browned.
Let cookies cool on cookie sheets approx. 1 minute before
transferring them to cooling racks.
With a dull knife for maximum difficulty, remove left arm
from each cookie, as shown above (diagram 1)
Decorate as desired.
Bite off the heads first.
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