Gingerbread Cookies

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Ingredients:

• 1/2 Cup Black Tea
• 5 Cups Flour (sifted)
• 1 Cup Molasses
• 1 Cup Sugar
• 1 TBSP Ground Ginger
• 1 TSP Baking Soda
• 1 TSP Cloves
• 1/2 TSP Salt
• 1 TSP Vanilla Extract
• 1 Cup Unsalted Butter (soften)

Instructions:

Prepare tea and set aside until cool.

Cream together butter, sugar and vanilla. Slowly add molasses and tea. Add remaining ingredients: baking soda, cloves, flour, ginger and salt.

Wrap dough in parchment or wax paper and saran wrap overnight.

Preheat the oven to 375F.

Lightly flour countertop, roll out dough and cookie cut. Bake for 10 minutes. Cool on a rack. Decorate or leave plain. 

Tips:

• Allow decorated icing cookies to dry for at least two hours before storing.
• Chill for 1 hour in the refrigerator after cookie cutting dough and before baking.
• Cooked cookies can last up to 5 days at room temperature in a sealed container.
• Cooked cookies can last up to 3 – 6 months in the freezer.
• Dough can last up to 3 months in the freezer.
• Dough can last up to 2 days in the refrigerator.
• Royal Icing works well for decorating.
• Use 1/4″ thickness with a Precision Rolling Pin.