Disclaimer: I ATTEMPTED to follow it exactly, however, am in Italy at the moment so I had to use the metric converter, which always seems to short change the flour (I added more until the dough seemed reasonable to roll and didn't stick like crazy to my fingers) as well as just added a bit more molasses (because brown sugar doesn't exist here, but you can substitute with about 1 c regular sugar and 1 Tbs molasses, so long as you can find molasses somewhere).
ANYWAY, they turned out fantastico!! Very gingerbready taste, soft, shaped well without breaking, and we all loved them! I also had to make my own cookie cutters (because, you guessed it: gingerbread men cutters don't exist in Italy either!), which can be done easily by shaping strips of a sliced up pop can (thank you pinterest!!). Therefore, my cookies were RATHER on the small side (obsiously, less than a popcan diameter), and a half receipe turned out to make about 40 of these small little men.
I also used the dough to make a little gingerbread church, which I have never done before but was adorable and easy (once I got the shapes right)!!
I also used buttercream icing (butter, powdered sugar based) which worked great, but I later found the traditional is actually royal icing (whipped egg whites and powdered sugar).
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Disclaimer: I ATTEMPTED to follow it exactly, however, am in Italy at the...