Ginger Bread Cookies (Martha Stewart)

• 6 cups sifted all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 sticks butter (real unsalted butter is the ONLY way to go w/these.  Margarine just doesn't cut it)

Cream together:

• 1 cup dark brown sugar
• 4 tsp ginger
• 4 tsp cinnamon
• 1 1/2 tsp ground cloves
• 1 tsp pepper
• 1 1/2 tsp salt
• 2 large eggs
• 1 cup molasses

Directions:

If you don't have a Kitchenaid mixer, be forewarned this dough is thick and stiff.  I divide everything in half to mix it initially and then combine all to make a whole mix.   However you do it, once the dough is mixed, divide into thirds and wrap in Saran.  Chill at least one hour, then when you're ready to bake, knead the dough until it reaches a maleable consistency, roll it out and cut your shapes.   Bake approx 15 minutes per batch at 350 degree.

Every christmas I send out baked goods to friends and relatives who live out of state, and since I'm from Idaho I send "Idaho Gingerbread Cookies".   I like a big cookie, but finding the right size cutter just wasn't happening so I found a really large tin cookie cutter and formed my own cutter with a pair of pliers.   It worked perfectly.   

After cutting out the shape, I used a butter knife to press in mountains and valleys.   Blue colored icing worked perfectly for the snake river, and I used a small paintbrush dipped in a watered down icing to dab snow patches which I then dusted with sugar.  Some well placed nuts, candy trees add to the cookie fun, and were attached with royal icing.

Finally as a finishing touch, I dipped the bottom edge of the state (cookie) in chocolate and then pressed the chocolate in mixed nuts.   These cookies were humongous hits and have become a signature cookie for me.    Now I have to decide how I'm going to make Colorado cookies!