30 Days of Thanks #10

Ella turned two this week. I know that theoretically she turned two on August 29th. But it wasn't until November 9th that she started to act like a two-year old. We had two major meltdowns in as many days, enough so that Ryan seriously started to wonder what had happened to our child.

Thankfully Ella and I had a great day today. We snuggled up this morning and read "The Gingerbread Baby" and then later today made Gingerbread Babies of our own. It was a good day, free of major tantrums.

I found this recipe online, which is always a bit of a gamble, but they turned out great.

Soft Gingerbread Cookies Recipe

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 large egg
• 1 cup firmly packed dark brown sugar
• 2/3 cup dark molasses
• 1/2 cup butter, softened

1. In a large bowl stir together the flour, baking powder, baking soda, salt, and spices until well blended. (I like to use a wire whisk but a spoon will work too.)
2. In another large bowl beat the egg and sugar with an electric mixer on medium speed until well blended.
3. Add the molasses and butter and beat well.
4. Add the flour mixture and mix just until blended. (Overworking the dough will make tough cookies.)
5. Form the dough into a disk shape, wrap with plastic wrap, and chill for 30 minutes to 1 hour.
6. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 350F degrees.
7. Line your cookie sheets with silicone liners or parchment paper. Alternatively lightly grease the cookie sheets with shortening or cooking spray.
8. Roll out dough on a lightly floured surface to 1/4 inch thick, getting it as even as you can.
9. Cut with a 2-inch gingerbread man cookie cutter or your favorite shaped cutter.
10. Place cookies at least 2 inches apart on prepared cookie sheets.
11. When you have cut as many cookies as you can, lightly press the cookie dough scraps together, re-roll the dough and cut out additional cookies.
12. Bake for about 10 minutes or until they are slightly firm when you touch them lightly with your index finger. (You don't want to let the edges brown or over-bake them or they will be very hard.)
13. When done, remove pan from the oven and immediately transfer the cookies with a spatula to wire racks to cool completely.