Varn Family Gingerbread for the Holidays

Gingerbread

• 1

  Sift together flour, salt, baking soda, and spices in large bowl.

• 2

  Using either a stand mixer or hand mixer, cream butter and sugar until light and fluffy. Add egg and molasses and beat until well combined. Gradually add flour mixture until well incorporated.

• 3

  Divide dough in half and wrap each in plastic wrap. Refrigerate at least two hours or overnight.

• 4

  Preheat oven to 350 and place rack in center of oven. Line two baking sheets with parchment paper.

• 5

  On a lightly floured surface, roll dough to a thickness of 1/8 to 1/4 inch. Cut out gingerbread men or other shapes and place 1" apart on sheets. If you will be hanging your gingerbread, use a skewer to make a whole near the tops.

• 6

  Bake for 8-12 minutes. They are ready when they become firm the edges just begin to turn brown. Sometimes mine take longer than other. Gently remove to cooling rack with a large spatula. You may press in raisins or candies while they are still warm.

Icing

• 1

  To make decorative icing, mix a small amount of water, start with a teaspoon, into a small bowl of confectioners sugar until you reach a desired consistency. It should be thick enough not to run completely off the edges when drizzled onto a cookie with a fork, spoon, or wooden skewer. Divide and add gel colors.

• 2

  Decorate and allow to harden. The cookies may be stored for a week or two in an airtight container.