Gingerbread Cookies
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3/4 cup butter, at room temperature
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3/4 cup firmly packed dark brown sugar
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1/2 cup dark molasses
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1 tbsp. fresh lemon juice
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4 1/2 cups all-purpose flour
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1 1/2 tsp. baking soda
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1/2 tsp. ground cloves
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1 tsp. ground cinnamon
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2 1/2 tsp. ground gingers
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1/4 tsp. cardamom
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1/2 tsp. ground nutmeg
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1 tsp. salt
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3 tbsp. cold water
Cream the butter and brown sugar together until fluffy. Add the molasses and lemon juice and beat again. Combine all dry ingredients in a separate bowl. Add the dry to the butter mixture and blend until crumbly. Add the cold water and mix until dough is formed. Knead a minute by hand so that the dough holds together. Wrap the dough in plastic wrap and refrigerate for 1 ½ hours.
Roll the dough out to a ¼ inch thickness on a lightly floured surface. Cut the figurines out of the dough with a gingerbread man or women cookie cutter. Arrange the figures on a non-stick cookie sheet. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until the edges of the cookies begin to turn brown.