Gingerbread Men Cookies

When I had Andreu last year, a friend brought over these cookies. My boys (including Ryan) loved them so much, I didn't get a single cookie. I've since tasted them and I think they are some of the best soft gingerbread cookies I've had. I made some this morning as a Christmas treat for the Primary.

Makes about 25-30; you can double this w/o a problem

3 ¼ c flour
½ tsp baking soda (make sure to use brand new fresh)
¼ tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
2 sticks (1 cup) softened salted butter
¾ c packed dark brown sugar
1 egg
½ c unsulfurized molasses

Icing: milk (or cream)
powdered sugar

· Combine dry ingredients
· In a separate bowl, cream butter and sugar. Add egg and molasses and beat until smooth. Add the dry mixture and blend slowly until just combined.
· Split dough into two discs and chill at least an hour. (You can chill them overnight if you need to.)
· Preheat oven to 325 F
· Roll out the dough on a generously floured surface. If you want a chewier cookie, roll the dough to at least ¼ in thick; 1/3 in thick might even be better. Cut your men and place them on a cookie sheet. If you flour the sheet, it does keep them from spreading too much while they cook.
· If you’re going to use raisins you’ll need to plump them in water for about 5 minutes before you place them on the uncooked men.
· Bake 10 minutes, give or take. It’s better to pull them out still a bit doughy than have them too crispy. Remove them from the cookie sheet as soon as they’re firm enough to not break on the spatula.
· ICING: Combine milk and powdered sugar (or water and powdered sugar---about 1 c sugar to 3 tsp milk/water; I’ve found that cream works better, though: it’s whiter and a better consistency. I’ve also found that a flavored coffee creamer, like caramel mmmmm works nicely too and adds a lot of taste) until mixture is smooth but not watery. Use a fine tip piping tip and a pastry bag to decorate.