Gingerbread Cookies

1 cup unsalted butter
1/2 cup brown sugar
1/2 cup honey
1/2 cup molasses
1 egg
5 cups flour (can do half whole wheat)
1 1/2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup raisins, chopped (can sub mini chocolate chips or other dried fruit)

Cream butter and sugar until light and fluffy. Add the egg and beat well. With mixer running on low, slowly add the honey and molasses. Beat well.

Whisk together the dry ingredients. Add a cup at a time to the creamed mixture.

Scrape the sides and bottom of the mixing bowl to make sure there isn’t any flour left. Add the raisins. Transfer the dough to an airtight container or large Ziploc bag. Chill until very cold–about 4 hours or overnight.



Roll dough out on a lightly floured surface and cut with cookie cutters.

Bake cookies on parchment-lined baking sheets at 375 degrees F for 6-7 minutes (shorter for smaller cookies, longer for larger cookies) or until cookies are firm to the touch and lightly golden. (If you like crisp cookies, bake for longer.)

Decorate as desired.



Frosting
1/2 cup butter
3 cups powdered sugar
1/2 cup half and half

Beat until fluffy. Tint with food coloring. Store in the fridge until ready to use. Let come to room temperature before decorating cookies.

Peppermint Candy Christmas Cookie

Candy Mix:
Mix together 1/2 c crushed candy canes (mint) and 1/2 c powdered sugar and set this aside.

Cookie Mix:
Cream together 1 c butter or margarine, 1/2 c sifted powdered sugar.
Add:
1 tsp vanilla
2 1/2 c flour (add gradually)
1/2 c nuts (optional)

Form into small balls and place on a lightly greased cookie sheet.
Press down with fork.
Bake at 350 deg for 10 min.
Roll in crushed candy mix while warm