Gingerbread Cookies

These are my favorite Christmas cookies!  They're a really spicy cookie that is rolled super thin - more of a snap than a cookie.  

Gingerbread Cookies

Ingredients

• 3 Tbsp. butter, softened
• 3 Tbsp. shortening
• 3/4 cup brown sugar
• 1/4 cup molasses
• 1 large egg yolk
• 1 2/3 cups flour
• 1 Tbsp. + 1 tsp. Gingerbread Spice
• 1 2/3 cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda

 

Makes 45 cookies
Cook time: 10 minutes

Preheat the oven to 325.
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
Beat the butter, shortening, and sugar together using your paddle attachment until lightly and fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few kneads to bring it together.
Divide dough into thirds, shape into disks and refrigerate wrapped in plastic wrap. On a well-floured surface roll dough until it is very thin, about 1/8"; repeat with remaining dough.  Place dough on parchment-lined baking sheets and freeze for a few minute.  Using gingerbread cookie cutters, or any shape you desire, cut cookies.  Move cookies to new, clean parchment-lined cookie sheets (this is a sticky dough, so you will go through some parchment paper).  
Bake 8-10 minutes until just barely browned around the edges.  Transfer to a cooling rack after about 5 minutes and allow to cool.