Gingerbread Cottage Cookies

Put into a large mixing bowl and whisk together:

• 3 cups plus 4 tablespoons unbleached flour
• ½ teaspoon baking soda
• ½ cup sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

Measure into a large measuring cup and mix thoroughly:

• ½ cup vegetable oil
• ½ cup molasses *
• ½ cup dark corn syrup
• 2 tablespoons water

Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough.

Knead the dough into a solid mass and place it into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.

On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.

Cut and place the cookies on a parchment-lined cookie sheet. Let the cookies dry for 8-12 hours.

Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.

* You may use 1 cup molasses and no dark corn syrup if you prefer. You will need to add 4 tablespoons of flour.