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Grandma's Gingersnap Leaves

Makes four dozen. I used to mix up twelve dozen and freeze extra dough to use through the year.

#1 = 3 c. flour, ¼ tsp. salt, ½ tsp. each ginger, allspice, nutmeg, and cinnamon. (Less ginger if desired.) Sift together and reserve.

#2 = 1/3 c. margarine, 1 egg, 3/4 c. sugar, and ½ c. Grandma's molasses. Beat together until light and fluffy. Leave at room temperature.

#3 = 2 tsp. soda, and 1 Tbsp. hot water. Combine in the cup you measured the molasses in.

Put #3 into #2, mix. Add #1 and mix well, use your hands or let a child do it.

Divide into portions and put into airtight containers and refrigerate and/or freeze.

Divide into individual cookies, shape and roll in sugar (optional), flatten on a greased cookie sheet or use baking parchment or Release foil, mark or decorate as desired. Bake at 350º F for 12 to 15 minutes. They spread a bit so leave room.

Using colored sugars, shape leaves, slightly flatten and dip into sugar. On the pan, flatten some more and mark the veining with a toothpick or the back of a knife.

Dimple cookies are made with plain sugar and my old meat hammer.

For gingerbread boys; use dough for 1½ to 2 cookies. Roll into balls, flatten slightly and cut out ¼th for the head. Cut the rest in half for arms and legs. A round head with two pencils of dough beneath; move the arms and legs to give them animation then flatten a little more. Pose each one differently. We put candy sequins and flowers on for faces and buttons, children love doing this when they are small.

I've tried other small candies and most of them melt too much. Try heart shapes with red sugar, wreaths or nests with green, and add icing and candies later?