Cookie Decorating Technique...Stamping!

Simply get your favourite Christmas rubber stamps, dip them in a bit of oil (I used canola), and stamp!  Press firmly because once the cookies bake, the imprint won't be as prominent.  Now this is an easy technique that any busy mom can do (as long as you have the time to make the cookies!).

Now, speaking of making cookies, I have to include the recipe for these delectable gingerbread morsels. I've had no problem hiding away all the other cookies I've baked so far...except for these.  We have eaten every single one!  Shameful, I know, but these are my weakness.  I'll have to wait until the 23rd to make another batch if there's any hope of serving these for Christmas!  And if you're out of eggs...no problem, because this recipe is eggless.  And if you want your little ones (or you!) to avoid a major sugar rush while feasting on holiday treats, these are perfect because they are mostly sweetened with molasses.  And substitute the butter for margarine if you'd like a vegan alternative.  

Best Gingerbread Cookies Ever

1/2 cup butter

1/4 cup brown sugar

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger 

1/4 tsp cloves

1/2 tsp salt

1/2 cup molasses

3 cups unbleached flour

1. Cream the butter, sugar, soda, spices, and salt.

2. Blend in molasses

3.  Mix in flour until just barely combined.  (over mixing will create gluten in the dough which will affect the texture of your cookies)  Add a little cold (no more than 1/4 cup) water if the dough is too dry.

4.  Wrap and refrigerate for an hour before you roll.