Gingerbread Cookies

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/2 cup molasses

1 large egg

Instructions:

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.

In a separate large bowl, beat the butter and brown sugar until fluffy. Add the molasses and egg, beating well.

Gradually stir in the dry ingredients until a dough forms. Divide the dough in half, wrap each portion in plastic, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out each portion of dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes.

Place cookies on the prepared baking sheets and bake for 8-10 minutes or until the edges are firm.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Snowball Cookies (Mexican Wedding Cookies)

Ingredients:

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus extra for dusting

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup finely chopped nuts (walnuts or pecans work well)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.

Gradually add the flour and chopped nuts, mixing until a dough forms.

Roll the dough into small balls and place them on the prepared baking sheets.

Bake for 12-15 minutes or until set but not browned.

Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm. Once completely cooled, roll them in powdered sugar again for a snowy appearance.

Enjoy baking these delightful cookies!