Gingerbread Cookies

Ingredients:

• 1 c. butter (softened)
• 1 c. light brown sugar
• 1 egg
• 1 cup molasses
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. vanilla
• 5 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp. each: ginger, cinnamon
• 1/2 tsp. each: ground allspice, ground cloves
• 1/4 tsp. nutmeg

In large mixing bowl, cream together butter and sugar.

Add in egg, molasses, vinegar, and vanilla. Mix until combined.

In a medium mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Whisk together.

Gradually, mix dry ingredients in with the wet ingredients. Mix until thoroughly combined. Warning: mixture will be thick. Really thick. So thick you might break a cheaper mixer kind of thick.

Cover and chill dough for four hours or more. (You can chill it overnight, but no longer).

Preheat oven to 350.

Roll out dough on lightly floured surface. Don't roll your dough too thin or the cookies will break easily. About 1/4" seemed to work best for us.

Place cookies and place on ungreased cookie sheets.

Bake for seven minutes. Transfer to cooling rack.

When completely cool, ice as desired.