spicy gingerbread

1/2 cup margarine
1/2 cup sugar
1/2 cup molasses (microwaved honey with a bit of brown sugar)
1 egg yolk
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies/shapes 2 inches apart on an ungreased cookie sheets. Bake for 8-10 minutes, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

sugar cookies & frosting

Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt

Mix butter & sugar, then add eggs & vanilla. Combine dry ingredients & add to creamed butter mixture. Mix well. Roll out onto a lightly floured surface (1/8 inch thick) & cut out with cookie cutters. Place on a lightly sprayed sheet & bake at 375 (190C) degrees for 8-9 minutes, being careful not to overcook. Place on rack to cool. This dough freezes well: just wrap tightly in a plastic freezer bag or saran wrap and thaw until soft & roll-able.

Frosting

1 cup powdered sugar
1 T very soft butter
1 or 2 T milk or water (adjust amount for the consistency you want)
1/2 tsp vanilla
1/8 tsp peppermint extract (optional)
Food coloring if desired

Mix together well & adjust liquid or powdered sugar if necessary.
Spread onto cooled cookies. Enjoy!

glory to Jess, who is way more creative & hospitable than Martha Stewart.