Gingerbread Mummies

I've been baking, just not posting...busy I guess. I have a few things saved up though. These little treats are from my mom's gingerbread cookie recipe. I love this recipe because it is soft and I really love a soft gingerbread cookie and the spices are the perfect combination. You can adjust the amount of ginger to how spicy you want them. And the secret ingredient is vinegar. Seems a little unusual, but it makes them tangy.

I usually decorate these like little gingerbread men all decked out for the holidays, but I haven't baked anything "Halloweenish" yet and so I thought the mummy look was appropriate and also there is no need for a steady hand. I used white chocolate to frost them with which resulted in a super rich treat, needless to say my husband ate about 5 at once and then consumed a 1/2 gallon of milk. You could really use any roll out cookie dough and just decorate them like mummies. Chocolate or sugar cookie would be good too. Even a powdered sugar glaze instead of the white chocolate would make a great combination. I'm all about taking an idea and running with it...so have fun! But you really should try this cookie recipe because it is a winner and a craving of mine this time of year. Forewarning: This is a HUGE batch of cookies. I cut it in half when I made it but the 1 egg is tricky. I just scrambled it a little and poured about 1/2 of it into the batter.

Rolled Gingerbread Cookies

1 c butter

1 c sugar

1 egg

1 c molasses

2 Tbls vinegar

5 c flour

1 1/2 tsp baking soda

1/2 tsp salt

2-3 tsp ground ginger

1 tsp cinnamon

1 tsp cloves

White chocolate chips and rasins for decorating.

Cream butter and sugar until light and fluffy. Beat in egg, molasses, and vinegar. Sift in dry ingredients and mix together well. Chill for 2-3 hours. (I cheated and got away with 1 hour. You just want the dough to hold together as you roll it and they hold their shape better when the dough is cold.)

Roll dough into 1/4" thick on lightly floured surface. Cut into shapes with cookie cutters. Bake on parchment lined baking sheets for 5-6 minutes.

For crisper cookies, roll dough to 1/8" thick and bake until more browned on the edges.

Let cool. Melt white chocolate chips in double boiler or microwave. Put melted chocolate into a plastic baggie with the corner clipped off and drizzle white chocolate onto the cookies. Cut raisins in little pieces and use for eyes.