This extra-stiff dough makes wonderful edible Christmas tree ornaments. It is sturdy enough to be used with giant cookie cutters.
- 6 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 pound (2 sticks) unsalted butter
- 1 cup dark-brown sugar, firmly packed
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground black pepper
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup unsulfured molasses
- Silver dragees (for decorative use only)
In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide the dough into thirds, and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. If desired, cut out the center of each cookie with a smaller cookie cutter. Transfer to ungreased baking sheets and refrigerate until firm, about 15 minutes. Bake for 8 to 10 minutes, or until crisp but not darkened. While cookies are still hot, you can punch holes in each with a #8 pastry tip so they can be hung as decorations. Let the cookies cool on wire racks, then decorate as desired with Royal Icing in a pastry bag (fitted with a #2 tip) and silver dragees, the small decorative balls.