Sorcha’s Gingerbread Cookies

1. Into a large bowl, cream butter with sugar. Add molasses, baking soda, salt, nutmeg, allspice, cinnamon, cloves, ginger, and vanilla. Add eggs one at a time. Slowly add 1 ½ cups flour. With mixer at low speed, beat ingredients until just mixed, constantly scraping down the bowl with a rubber spatula. Increase speed to medium; beat for 2 minutes, occasionally scraping the bowl. With a wooden spoon, stir in about 3 cups flour to make a stiff dough. (If using a stand mixer, mix on low and add flour ½ cup at a time.) Shape dough into a ball; wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.

2. Preheat oven to 350ºF. On a lightly floured surface, roll out half the dough 1/4 to 1/8 of an inch thick (or thicker for more cake-like cookies).

3. With desired cookie cutter, cut out as many cookies as possible. Place about ½ inch apart on a large ungreased cookie sheet.

4. Bake cookies for 12 minutes or until edges are firm (9 to 10 minutes in my oven). Remove from cookie sheet to wire racks to cool. Repeat with remaining dough and trimmings.

5. Decorate as desired. Cream cheese icing is best. Icing can be thinned with a small amount of milk for a very good glaze.

Makes about 4 dozen.