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Gingerbread Boys

I have been outnumbered four to one (eight to one, if you count the dog, the bird, and the desert rat) for years: Our household includes three boys, my husband, my dad, one stout dachsund, one very talkative cockateil, a tufted-tailed desert rat, and me, the sole female in the house. So why not add an extra cadre of little men to the fold? My boys love gingerbread--the dark rich flavor of the cookie, all the possible tough-guy poses they can bend and flex the cookie guys arms and legs into before baking...the fun never ends. This recipe is a tried and true standard from Gourmet magazine, included in their recently published "The Gourmet Cookie Book", one of our books to buy on the far right of the website home page.

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Makes 8, six-inch men, or 16, three-inch boys
For cookies:
  • 3 cups sifted flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2/3 cup dark molasses
  • 1/2 cup softened butter
  • 1 beaten egg
  • 1/4 tsp allspice
Instructions
  1. Into a bowl, sift flour, baking powder and soda, cinnamon, cloves, ginger and salt. Set aside. In a separate bowl, cream sugar, molasses butter egg and allspice together. Stir the brown-sugar mixture into the dry mexture and knead until all of the flour has been worked in. Divide the dough and roll it, half at a time, into a sheet 1/3 inch thick. Cut out the gingerbread men, or boys, with a floured cutter. Transfer forms to a butterred baking sheet and use raisins or currants to make the eyes and buttons. Bake at 375 for 12 minutes until lightly browned.

You can frost gingerbread boys, but we like to keep it simple: just currants, or small raisins. Chill the dough overnight to meld the flavors better
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