Gingerbread Cookies

Instructions

• 1Combine molasses, sugar and butter in a small saucepan. Heat over low heat until butter and sugar melt, stirring to combine. Remove from heat and reserve.
• 2Sift flour, spices and baking soda into a large bowl. Add molasses mixture, egg and ground almonds and stir until combined.
• 3Turn dough out onto a large piece of plastic wrap and pat into a disc. Wrap completely and chill in the refrigerator for at least 4 hours or overnight.
• 4Unwrap dough and roll 0.1-inch thick between two sheets of parchment paper. Place on flat tray or pan and freeze for 15 minutes before cutting out shapes.
• 5Insert wire rack into rack position 5. Select COOKIES/CONVECTION/325°F/ 6 minutes and press START to preheat oven.
• 6Cut out shapes with 3-inch (7.5cm) cookie cutters and place on roasting pan lined with parchment paper. Keep remaining dough in the freezer until needed. Let soften slightly as needed before cutting out shapes.
• 7Once preheated, place pan in the oven and bake for 6-7 minutes until edges just start to brown. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
• 8Sift powdered sugar into a medium bowl. Whisk in water until desired consistency is reached. Thicker icing can be piped onto cookies and thinner icing can be brushed on as a glaze.
  Tip: Cookies will keep for up to three weeks in an airtight container.