KID-TESTED GINGERBREAD

      Title: KID-TESTED GINGERBREAD
  Categories: Biscuits, Desserts
       Yield: 3 Dozen
  
       1 c  Light-brown sugar
   1 1/2 ts Each of cinnamon and
            Ground ginger
     1/4 ts Salt
     3/4 ts Baking soda
     1/4 c  Boiling water
     1/2 c  Unsalted butter
     1/4 c  Molasses
       2 c  All-purpose flour
  
   Place sugar, spices, salt and baking soda in a large
   bowl. Stir in water until sugar is dissolved. Stir in
   butter until melted, then molasses. Gradually stir in
   about 1 1/2 cups flour. Continue stirring in remaining
   flour a little at a time. When dough becomes stiff,
   flour hands and knead until firm enough to roll out.
   Roll out right away, or wrap and refrigerate for up to
   2 weeks or freeze. To roll out, place half of dough on
   a lightly floured board. Roll to 1/4-inch thickness.
   Use a floured cookie cutter to cut out shapes. Place
   on a greased baking sheet. Bake in a preheated 300F
   oven for 15 to 20 minutes or until edges are firm.
   Store in a covered container at room temperature. This
   recipe can be doubled easily. Makes about 34 (3-inch)
   star-shaped cookies.
   
   Source: Chatelaine magazine, December 1993, page 109
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