This is a recipe for wonderfully tasty and chewy gingerbread cookies.
I am still working on the tree. We got the lights working again.
It was not a bulb that went out but rather an entire extension cord.
There is one Santa on the tree. I won't show you the tangle of new extensions that are hidden at the back of the tree!!!
For the cookies:
Put 3/4 cup of softened butter and 3/4 cup of Crisco in the bowl of your mixer.
Add 2 cups of dark brown sugar and beat until creamy.
Add 2 eggs and beat until smooth.
Add 1/2 cup of molasses.
Beat in 4 teaspoons of baking soda, 1/2 teaspoon of salt, 4 teaspoons of ginger and 1 teaspoon of ground cloves.
Add 2 teaspoons of cinnamon.
Replace the whisk with your paddle attachment.
Beat in 4 1/2 cups of flour one cup at a time.
Refrigerate the dough for at least 5 hours or overnight.
When you are ready to bake them, line your cookie sheets with parchment paper. Scoop out walnut sized pieces of dough.
Roll them in course sanding sugar.
Bake them at 375 degree for 8-10 minutes.
Make a confectioner sugar glaze and drizzle it across the tops as seen in the first photo.