Chewy Gingerbread Cookies

Directions

• 1

  Prepare and set aside to cool:
  Black tea

• 2

  Cream together:
  Unsalted butter, softened
  Sugar
  Vanilla

• 3

  Beat in:
  Molasses

• 4

  Mix together, then add to butter mixture alternately with the cooled tea:
  Flour (sifted)
  Ground ginger
  Cloves
  Baking soda
  Salt

• 5

  Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Dip them in melted chocolate as pictured, or decorate with Royal Icing or buttercream frosting, or just eat them plain.

  Enjoy!