GINGER HEARTS

"At Christmastime, I can’t keep my Mom away from these chewy, spicy cutout cookies. They are her absolute favorite and mine, too! This recipe also can be made into gingerbread men."

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 egg
1 cup firmly packed dark-brown sugar
2/3 cup dark molasses
1/2 cup butter, softened

In a large howl, stir together flour, baking powder, baking soda, salt, and spices.

In another large bowl, beat egg and brown sugar. Add molasses and butter. Mix well. Add all dry ingredients and mix until combined. Roll dough into a ball and chill for 1/2 hour to 1 hour.

TO SHAPE AND BAKE:
Preheat oven to 350 degrees F. Prepare greased cookie sheets.

Roll dough 1/4-inch thick on a lightly floured board and cut with a 2-inch heart-shaped cookie cutter that has been dipped in flour. Place hearts I 1/2-inches apart on prepared cookie sheets.

Bake for 10 minutes, until slightly firm to touch (do not let edges brown). Don’t overbake or cookies will be very hard. Remove cookies to a wire rack to cool.

Makes 53 (2-inch) hearts
Source: Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King