Kate Angell says these Gingerbread Men are orgasmic: decorate to taste, and try them for yourself!
5 to 5 1⁄2 cups all-purpose flour
1 teaspoon baking soda
3⁄4 teaspoon salt
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 cup unsulfured molasses
1 teaspoon vanilla extract
Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semi-firm mass. (If it’s not firm, add another 1⁄4 to 1⁄2 cup flour, but not enough to make it crumbly.)
Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week.
After dough has set, preheat oven to 350°F.
On a floured surface, roll each disk to 1⁄8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.
Decorate in as sweet or as erotic a style as desired!
Makes approximately 2 dozen cookies.
Reading Regency Novels With Vanessa Kelly