Gingerbread People (From Christmas Cooking for Dummies)

If you like a crisper gingerbread cookie, roll these out a bit thinner and
bake an extra minute. This crispier version is best for hanging ornaments.
For a thicker, chewier cookie, follow the instructions and make sure not to
over bake.

Preparation time: 10 minutes, 2 hours cooling time
Cooking time: 8 minutes
Yield: 45, 3-inch cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup lightly packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Decorations:
Cinnamon red-hot candies
Currants

1. Cream the butter with flat paddle attachment of electric mixer on high
speed until soft, about 3 minutes. Beat in sugar and continue beating for
about 2 minutes until light and fluffy. Beat in molasses, then beat in egg,
scraping down bowl once or twice.
2. Sift together flour, ginger, cinnamon, baking soda, nutmeg, cloves and
salt. Add the dry ingredients in three batches, mixing just until each batch
is blended. Shape into a large flat ball by hand, kneading a few times until
smooth. Wrap in plastic wrap and refrigerate at least 2 hours, or until firm
enough to roll out.
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment
paper and spray lightly with pan coating.
4. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut
out shapes as desired using either a gingerbread person shape, or any other
of your choice. Transfer to cookie sheets using a broad angled spatula,
leaving at least 2-inches in-between. Place similar sized cookies on the
same sheet. To make hanging ornaments, punch holes in the tops of the shapes
with the blunt edge of a chopstick.
5. For decoration, place red-hot candies or currants on people to make eyes,
noses, mouths and buttons.
6. Bake for about 12 minutes, depending on size, rotating pans front to back
once during baking. They should just begin to brown around the edges and
feel firm to the touch. Cool pans on racks for a few minutes, then transfer
cookies to racks to cool completely. Let pans cool completely before
proceeding with next batch; you may re-use the parchment. Store in airtight
container at room temperature for up to two weeks or freeze for up to one
month.

TIP: carefully soften the butter in the microwave if you forget to bring it
to room temperature.