Ginger Cookies
Here is my recipe for Ginger-folks, may be made in any shape, with or without holes for hanging.
2 sticks butter
1 1/2 cups sugar
1 egg, beaten until fluffy
2 tablespoons dark corn syrup or molasses
3 cups flour
2 teaspoons soda
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
In a large electric mixer bowl, cream butter and sugar, add egg and beat until fluffy. Combine syrup into batter. Combine dry ingredients adding them in 3 batches to butter mixture and combining completely after each addition. The batter will be very stiff and heavy. Remove dough form bowl and beaters, form into a large flat disk and refrigerate at least 1 hour. Working in batches, leaving remainder refrigerated, roll dough on lightly floured board with lightly floured rolling pen to less than 1/4 inch thick. Keep bench flour handy to reflour board and rolling pen often. Place cookies an inch apart on ungreased cool cookie sheet. Bake at 375 for 7-8 minutes. Cool on the baking sheet before removing to cooling rack to cool thoroughly. Decorate as desired. Use a drinking straw to pierce a hole in the head of each cookie. When baked tie tiny ribbons through the hole and hang on a tree or tie on to a knotted rope and form a garland.
Dough may be made ahead and refrigerated.