KATY'S GINGERBREAD COOKIES

Steps:

• Preheat over to 350*.
• Blend together butter and sugar until fluffy.
• In a separate small bowl combine molasses and 5 tbls. water with a fork.
• Stir molasses mixture into butter mixture.
• Sift together remaining dry ingredients.
• Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
• Wrap dough in waxed paper and refrigerate for several hours.
• You can also freeze the dough at this point for several weeks.
• When ready to bake - take dough out of fridge a part at a time.
• Grease cookie sheets.
• Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
• Cut dough with floured cookie cutters.
• Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
• Let cool on rack.
• For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
• Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!