‘Tis the season, and though I’d rather be eating strawberries, I feel culturally obliged to bake cookies.
And I’m obliged by my husband to bake gingerbread…
his mother’s recipe…
because that’s THE gingerbread recipe, according to him.
As gingerbread goes, it is a very nice recipe—full of lemon and orange in addition to the ginger and cinnamon. And the dough rolls and cuts well.
And it makes a TON of cookies!
Thankfully, this year the kids did all the decorating!
Robinne Weiss 
That sounds delicious, do you want to share the recipe?
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I have no idea where this recipe came from, and it’s one of those passed-down, not quite complete recipes, but here goes…
Cream together:
• 1 cup butter
• 1 cup brown sugar
Mix into the butter mixture:
• 1/2 tsp grated lemon rind
• 2 tsp grated orange rind
• 2 tsp cinnamon
• 1 Tbsp ginger
Bring to a boil and stir into the mixture:
• 1 cup molasses
Beat in:
• 2 beaten eggs
Sift together, then mix into the rest of the ingredients:
• 6 cups flour
• 1/2 tsp salt
• 1 1/4 tsp baking soda
Chill at least an hour. Roll to 1/4-inch thick. Cut out and bake at 350F (180C) for about 8 minutes.
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Thank you! Passed down recipes are often the best because they have been tweaked into perfection over the years.
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