Soft Gingerbread Cookies

Recipe By: Wendy Connors

Ingredients
3/4 Cup Molasses
1 tsp Baking Soda
1/3 Cup Brown sugar
1/2 Tsp Ground Allspice
1/3 Cup Water
1 tsp Ground Ginger
1/8 Cup Butter, Softened
1/2 tsp Ground Cloves
3 1/4 Cup Flour
1/2 tsp Ground Cinnamon

Directions
Mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon stir them into a wet mixture until all of the dry is absorbed. Cover
Dough and chill for at least 3 hours. Preheat oven to 350 degrees. On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheet and bake for 8-10 minutes.
Cool on wire rack. Frost if desired with frosting of choice.

Cream Cheese Frosting

Recipe By:Wendy Connors

Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar

Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.

Nauvoo Gingerbread Cookies

Recipe By: Allrecipes.com Michael Wynkoop, Mormon Pioneer recipes

Ingredients
1 Cup sugar
1 tsp Baking Soda
1 Cup Molasses
1 tsp Ground Cinnamon
3/4 Cup lard
1/2 tsp Salt
1/2 Cup Hot Water
1 1/2 tsp Ground Ginger
2 Eggs
6 Cups Flour

Directions
Combine Sugar, Molasses, lard and Hot water, rinse molasses out of measuring cup with hot water. Add eggs, and mix.
Add remaining ingredients and mix well. Refrigerate dough until firm (3 hours).
Roll and cut with cookie cutters. Bake at 350 degrees for 10 minutes. Frost if desired.

Gingerbread Cupcakes with Cream cheese Frosting

Recipe By: Wendy Connors

Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg

Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract

Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.

Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.