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Gingerbread kids

Makes about 30

Amy Dempster makes these cookies large; use a cutter that is about 3 1/2 inches long. For decorations, use sprinkles, raisins, or miniature candies.

5 cups flour
1 teaspoon salt
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/4 cup molasses
1 cup whole milk
Extra flour (for sprinkling)
Raisins, sprinkles, or small candies (for decoration)

1. Set the oven at 375 degrees. Have on hand 2 baking sheets; line them with parchment paper.

2. In a bowl, combine flour, salt, ginger, and cinnamon.

3. In an electric mixer, cream the butter, sugar, and molasses until it makes a grainy paste.

4. Add the flour mixture 1 cup at a time, beating just until combined. Beat in enough of the milk, 1/4 cup at a time, to make a dough that holds together. Turn the dough out onto a lightly floured counter and knead until smooth.

5. Roll the dough to 1/8-inch thickness. Stamp out cookies. Decorate with raisins or small candies and transfer to the baking sheets. Reshape and reroll the scraps.

6. Bake the cookies for 13 to 15 minutes or until they are lightly brown. Cool on a wire rack.

Adapted from Cooking to Learn

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