Gingerbread Cookies

MAKES 7 DOZEN 3-INCH COOKIES
A nostalgic holiday cookie, perfect for rolling and decorating to keep a classic holiday tradition alive.

INGREDIENTS

COOKIES

• 2 sticks butter, softened
• 1 cup sugar
• 2 egg yolks – reserve whites for frosting
• 1 cup molasses
• 1 cup buttermilk
• 1 tsp. salt
• 4 tsp. baking soda
• 1 Tbsp. cinnamon
• 1 Tbsp. ginger
• 2 tsp. cream of tartar
• 5-6 cups flour

FROSTING

• 11/2 cups sugar
• 1/2 cup water
• 1/2 tsp. vinegar
• 18 large marshmallows
• 2 egg whites
• 11/2 cups powdered sugar
• 1 tsp. vanilla

DIRECTIONS COOKIES

Cream the butter and sugar until light and fluffy.

Add the yolks one at a time and beat until incorporated. Beat in the molasses, buttermilk, salt, baking soda, cinnamon, ginger and cream of tartar.

Add the flour a cup at a time, waiting to add the next cup until the previous is mostly incorporated. Dough can be a little sticky since it will be rolled out with flour.

Chill the dough until firm. Preheat oven to 350°F. Roll out chilled dough with flour about 1/4 inch thick.

Cut out shapes as desired. Bake for about 6-7 minutes until cookies look set and are starting to brown on the edges. Makes 7 dozen 3-inch cookies.

DIRECTIONS FROSTING

Put all the ingredients in a double boiler or a heatproof bowl set over a saucepan with an inch or 2 of simmering water. Cook and stir until marshmallows are melted. Add egg whites and beat 7 minutes over the double boiler. Add powdered sugar and vanilla and beat until incorporated.

TO ASSEMBLE

Spread frosting on cooled cookies or transfer to a piping bag to decorate cooled cookies. Let frosting harden before serving.