Page 118 - My Cookbook

INGREDIENTS
Thick and Chewy Gingerbread Cookies
Cookies
Makes Thirty 3-inch cookies ∙ Source Cooksillustrated.com
3 cups unbleached all-purpose flour 3⁄4 cup packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1⁄2 teaspoon ground cloves
1⁄2 teaspoon table salt
3⁄4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
3⁄4 cup unsulphured molasses 2 tablespoons milk
DIRECTIONS
If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.
1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly