Monday, December 3, 2012

Soft Gingerbread Cookies

1 cup butter
1 1/2 cup brown sugar
2 eggs, beaten
1 Tablespoon ground ginger
1/2 cup molasses
1 1/2 cup boiling water
1 1/2 teaspoon baking soda
5 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 cup chopped walnuts (optional)
Cream butter and sugar in a large mixing bowl; blend in eggs. Mix in ginger and molasses; slowly stir in boiling water. Set aside. Combine remaining ingredients except for the nuts; add to sugar mixture.  Fold in walnuts; cover and refrigerate dough for at least 2 hours. Drop by teaspoonfuls onto ungreased baking sheets; bake at 425 degrees for 10-12 minutes.  Makes about 6 dozen.