Gingerbread Cookies are a family tradition in our house. Generations of kids have enjoyed the process of decorating, made easier by using fruits and nuts instead of the usual frosting (and its typically challenging application). We get creative input from cookie-bakers of all ages. A healthy dose of fresh ginger, plus a few extra (optional) spices really add zip to these cookies! Makes approx. 15 cookies.

Ingredients:

• 1 stick butter
• 1/2 c. brown sugar, packed
  
• 1/2 c. molasses
• 1/4 c. water
• 2 1/2 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 TBS. (or more) fresh grated ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• OPTIONAL: 1/4 tsp. cayenne pepper
• Cashew pieces (for smiles)
• Dates and sweetened dried pineapple (for hair)
• Pecans, almonds, and chocolate chips (for misc.)

Cream in mixer, several minutes on high: > 1 stick butter > 1/2 c. brown sugar, packed

Add the following, beating just until blended: > 1/2 c. molasses > 1/4 c. water > 2 1/2 c. flour > 1/2 tsp. salt > 1/2 tsp. baking soda > 1 TBS. (or more) fresh grated ginger > 1/2 tsp. nutmeg > 1/4 tsp. allspice > OPTIONAL: 1/4 tsp. cayenne pepper

Refrigerate dough several hours, or longer. (Dough will keep in refrigerator for several weeks, wrapped in plastic.) Roll dough out to 1/4" thickness (easily accomplished rolling it between 2 pieces of plastic wrap, floured some as needed). Cut into gingerbread people.

Decorate cookies before baking, using the following, or your own creations: > Cashew pieces (for smiles) > Dates & sweetened dried pineapple (for hair) > Pecans, almonds, and chocolate chips (for misc.)

Bake cookies at 375 degrees for 10 to 12 min.