Snack: Gingerbread Cookies

Ingredients

6 cups All-purpose Flour
1 teaspoon Salt
1/2 teaspoon Allspice
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cinnamon
3/4 cups Margarine Or Softened Butter
1-1/2 cup Firmly Packed Dark Brown Sugar
1 cup Molasses
2 whole Eggs
1 Tablespoon Maple Extract

Instructions

In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it's evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time!
When you're ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely.

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