Thick and Chewy Gingerbread Cookies
from The New Best Recipe
3 cups Flour
.75 cup dark brown sugar
.75 teaspoons bakjing soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
.5 teaspoon ground cloves
.5 teaspoon salt
12 tablespoons (1.5 sticks) Butter, softened but cool, cut into 12 pieces
.75 cup light or dark molasses
2 tablespoons milk
In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.
Scatter the butter pieces over the flour ixture, and process until the mixture is sandy (15 seconds)
With the machine running, gradually add the molasses and milk.
Process until the dough is evenly moist, and forms a ball (10 seconds)
Scrape the dough onto a work surface, divide in half
Roll dough to .25 inch thick between two sheets of parchement paper. Leaving the dought between the paper, stack onto a cookie sheet and freeze for 15 to 20 minutes, or chill for 2 hours or overnight.
Adjust oven racks to upper and lower middle positions.
Preheat oven to 350 F
Line 2 baking sheets with parchement, or greese.
Remove dough from fridge, one sheet at a time. Peel off parchent from one side, replace. Flip, peel and discard second sheet of parchement.
Cut into 5 inch ginger bread men, or 3 inch cookies.
Place on cookie sheet .75 inches apart
Bake for 8 to 11 minutes, rotating sheets halfway through.
Cool on sheets for 2 min, then remove and cool.
Mixing: 7 minutes
Chilling: 15-20 in freezer, 2 hours-overnight in fridge
Shaping: 30 minutes
Baking: 8-11 minutes