Instructions:

Christmas English Gingerbread

Source: Alice Demetrius Stock, Vintage Cookbooks Column, Pittsburgh Post-Gazette - December 13, 1998

4 cups sifted flour
1 cup (2 sticks) butter (no substitution)
1 cup granulated sugar
1 tablespoon ginger (must be fresh)
1 teaspoon salt
About 1 cup molasses

Mix the flour, sugar, ginger and salt together.

Cut cold butter into the mixture with a pastry blender or work in with your fingertips.

Add just enough molasses to hold the ingredients together without being sticky.

Wrap the dough airtight and chill overnight in the refrigerator.

Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds.

Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen 2-inch cookies.

Servings: 60