What is a good recipe for gingerbread cookies?!

What is a good recipe for gingerbread cookies?

i lost the recipe and i want to make them for a party.The party is in 4 days.Please help.

1st-----------------------

GINGERBREAD COOKIES AND CITRUS SUGAR COOKIES


ingredients
Gingerbread cookie dough
2 3/4 cups unbleached all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup solid vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup unsulfured (light) molasses
1 large egg

Citrus sugar cookie dough
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 teaspoons grated lemon peel
1 1/4 grated tangerine peel or orange peel
1/2 cup sugar
1/4 cup powdered sugar
1 large egg
preparation
Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)

Shaping and baking cookies
If you’re making both kinds of cookies, work with one type of dough at a time.

Preheat the oven to 350°F.....(visit this website for more info)

http://www.epicurious.com/recipes/recipe...

----------------GINGERBREAD SNOWFLAKES


ingredients
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing

Special equipment: assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
preparation
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.

Preheat oven to 325°F.

Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).

Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

Cooks' notes:
? Cookies keep in an airtight container at room temperature 3 weeks.

-------------Molasses Cut-out Cookies for Gingerbread Men

2? hours 2 hours prep

INGREDIENTS

1 cup sugar
1 cup molasses
1 cup shortening
3/4 cup hot water
4-5 flour, enough to make a smooth dough
1 teaspoon cinnamon
4 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cloves

DIRECTIONS

Mix sugar and shortening together until light and fluffy.
Add molasses and beat until it is incorporated Add hot water and stir well.
Sift dry ingredients into mixture a cup at a time and stir until mixed well Chill for at least 2 hrs.
Roll out a small amount, cut out a cookie round and test by cooking in a preheated 375F oven.
If cookies are spreading out too much, add and knead in a bit more flour.
Roll out dough a quarter at a time, keeping the rest chilled.
This makes handling the dough easier.
Roll out (using an equal mixture of confectioners sugar and flour) and cut into gingerbread men shapes.
Bake in a preheated 375F oven for about 12 minutes

------------GINGERBREAD KIDS:

4 1/2 cups flour
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
/4 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/2 cup butter, softened (imported works fine)
1/2 cup packed bronw sugar
2 large eggs (any color)
3/4 cup molasses
Tubes of white decorating icing
reg and green m&ms plus skittles.


A. In a medium size bowl, sift the flour, spices and baking soda. Set aside the dry ingredients.

B. In a large bowl, blend the butter and bronw sugar. Add teh eggs, 1 at a time, then the molasses. Slowly add teh flour mixture (the dry ingredients) to the molasses mixture, stirring afte each addition with your wooden spoon or mixer (The dough will be stiff.).

C. Divide the dough in half, flatten into thick pancakes ( a fun step for kids set up with a rlling pin, if you have kids) and cover with plastic wrap (any color). Refigerate for 2 hours, or until the dough is firm enough to roll ( but if it becomes too stiff, soften with for 10 minutes at room tepmp.).

D. Preheat oven to 350 f. On a floured counter (be sure it's not falling apart), roll out the dough to a 1/4 inch thickness. Use cookie cutters to cut out gingerbread men or people and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. bak 10 minutes.

E. Once the cookies have coo9led, invigte teh kids to pope frosting on features adn clothing (they can make boys and girls o even a whole family). Add the canies for buttons. makes approximately 25 cookies.


----------------Chewy Chocolate Gingerbread Cookies

Serves
12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 tablespoon dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Nutrition InfoServing size: 12 servings


2. Cooking Directions
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees F. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Yield: 12 servings (Serving size: 12 servings)