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as for a r/l recipe.....do tell!
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Found it!
Gingerbread cookies
3 cups sifted all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1-1/2 tsp ground cinnamon
1-1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 cup light molasses (I used Grandma brand)
1/2 cup melted butter (you can use margarine if you MUST...I used butter)
1/2 cup sugar
1 egg, lightly beaten
Mix all dry ingredients EXCEPT sugar, in a large bowl
Combine molasses, melted butter, & sugar in another, smaller bowl (not the egg!)
Add the wet mixture in portions to the dry, stirring until thoroughly blended (dough will be stiff & crumbly at this stage)
Slowly add the beaten egg, stirring to form a smooth dough
Divide dough in half, place each half between wax paper sheets and flatten; refrigerate dough at least 30 min. and up to 24 hours.
When ready to bake, roll out the dough to about 1/4 inch. Cut out shapes with cookie cutter. (Note: when you collect the scraps to roll out again, try to work the dough as little as possible - the more you work the dough, the tougher the baked cookies will be).
Bake 8 - 10 min. at 350 degrees F, on a lightly greased regular cookie sheet. (My oven is old, and heats rather unevenly, so I put a shallow pan with some water on the bottom rack while I baked the cookies, which helped them cook more evenly and avoided hot spots/overdone edges - you can also spread a sheet of aluminum foil over the bottom rack before you preheat the oven, if you have the same type of problem.)
I made plain gingerbread rounds, but you can ice the baked cookies using a mixture of 1-1/4 cups confectioner's sugar and 1/4 cup cold milk, and decorate them with fruit bits.
-Skylark