Classic gingerbread cut-out cookies (and a lesson in molasses)
Cookies
Gingerbread is a holiday tradition around here. Every year I pull out my grandma Bettie's recipe and whip up a big batch to ship to family. And every year I try to figure out a different way to decorate them, seeing as my past attempts at flooded iced cookies were, um, less than perfect. Last year I got so frustrated that I went all jackson pollock on the suckers, furiously splattering them with three different kinds of chocolate. So this year I kept it simple, with two colors of royal icing and some edible glitter. Well, mostly simple. I didn't realize quite how intricate my ornate design plan was until I was a few cookies in to it. The results were very pretty, I'll admit, but my hands sure paid for it. I tell you, professional cookie decorators must have incredibly buff right hands. Now let's pause for a moment and talk about what happens before the cookies even go into the oven. Namely, the molasses. I always knew there were different kinds of molasses, but I never really paid
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