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Nauvoo Gingerbread Cookies

Reviewed: Dec. 3, 2011
This is my go-to gingerbread recipe. The dough is very easy to work with and it makes a LOT of cookies. They stay nice and soft even after they have cooled and keep well. You can also freeze the dough for future use. Don't be afraid to use lard; it is healthier than processed fats like Crisco. My only complaint with this recipe is it is not very ginger-y. I imagine spices were expensive and hard to obtain in the 19th century, hence the frugal amounts used. Since I love ginger, I use 2 tablespoons (one of dried ground ginger and one of freshly grated ginger). I also use 2 tsp cinnamon and 1/2 tsp nutmeg. Everyone loves these cookies! They are not overly sweet and thus you can ice them w/out making them gaggingly sweet.
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