GINGERBREAD BUTTER COOKIES

If Christmas had a taste, it would be gingerbread. Here’s my go-to recipe.

Makes: 24 cookies

3/4 cup (180 mL) unsalted butter at room temperature

1/2 cup (125 mL) brown sugar

1 egg

2 tbsp (30 mL) milk

1/2 tsp (2.5 mL) vanilla

1 1/2 cups (375 mL) flour

3/4 tsp (4 mL) ground cinnamon

1/2 tsp (2.5 mL) ground nutmeg

1/2 tsp (2.5 mL) ground ginger

1/4 tsp (1 mL) ground cloves

1 tsp (5 mL) baking soda

Decorations: Royal icing, candies, sprinkles, etc.

1. In a large bowl, cream together butter and sugar, then add egg. Stir together milk and vanilla. Add to butter mixture.

2. In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until combined.

3. Gather dough into a ball, wrap tightly in plastic wrap and refrig- erate for at least 30 minutes.

4. Preheat oven to 375 F (190 C). On a floured surface, roll out dough 1/4 inch (6 mm) thick and cut with your choice of cookie cutters.

5. Place on parchment-lined baking sheet and bake for 8-12 minutes or until golden.

6. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.

Recipe from Gay Lea (Gaylea.com)