"Everyone loves these charming gingerbread cookies and they have been a long-time tradition at holidays. In fourteenth-century Europe they were baked and sold at carnivals. Later at holiday time in the Scandinavian countries they were baked and beautifully decorated with white sugar icing. The early American settlers even brought their recipes for gingerbread cookies with them to be enjoyed in their new home." - Cookie Fun
1 1/2 sticks butter, softened
1/2 c. sugar
1 egg yolk
2 1/2 tbsp. corn syrup
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. ground ginger
extra flour to roll out the dough
extra butter to grease the cookie sheet
1/4 c. confectioner's (powdered) sugar
a few raisins for eyes, optional (We used M&Ms)
some gel decorating icing
1. Combine the butter and sugar. Add the egg yolk and corn syrup. Continue stirring until mixture is completely blended.
2. Add the flour, baking soda, salt, cinnamon and ginger. Stir well. You will now have a stiff dough. Wrap the dough in wax paper and chill for several hours. If you do not want to use all the dough at once, you can leave some in the refrigerator for another day.
3. Roll the dough to 1/4" thickness on a lightly floured surface.
4. Bake at 350 degrees for about 15 minutes.