A Little Cuisine...The Perfect Gingerbread Man/Cookie

(editor's note:  my apologies for not posting this before Christmas, but who doesn't want a delicious gingerbread recipe for New Years... or all year long, right?  I, for one, love gingerbread and can't wait to try this.  Thanks Dawn!)

Who doesn't want the perfect man for Christmas? A strong edge, a soft heart and sweet as candy. Here is the recipe!

"Not my gumdrop buttons!"  he he he

Soft Gingerbread Cookies

1 cup sugar
1 cup butter
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground ginger
1/2 c. molasses
1 tsp. vinegar
2 eggs beaten
5 cups flour, sifted
1 tsp. baking soda

Mix sugar, butter, spices and molasses. Bring to a boil, stirring constantly. Cool to lukewarm. Add vinegar and eggs. Mix well. Add sifted flour and soda blending to a smooth dough. Chill in the fridge. Roll out on floured board and cut with a 4 or 6 inch cookie cutter. (I like to keep them 1/4 inch thick to keep them soft.) Bake on an ungreased cookie sheet at 350 for 10 minutes.

A Little Cuisine... Lovable Valentine Cookies

Shortbread-Raspberry Heart Sandwich Cookies

1 cup softened unsalted butter
3/4 cup confectioners' sugar, plus additional for dusting
2 teaspoons vanilla extract
2 cups all-purpose flour, plus additional for dusting
1 teaspoon salt
Raspberry jam for filling

Click READ MORE below for full directions.

A Little Idea... Cookies!

by Somer

Whenever I make cookies I try to make a double batch. Then while I'm rolling out cookies for the oven I fill a cookie sheet with cookies for the freezer. I stick the whole cookie sheet in the freezer for a few hours, then transfer the cookies to a zip-top freezer bag. Now we can have cookies warm from the oven anytime. Well, that is if my husband doesn't eat all the freezer dough first.