When I was studying in Vienna, I fell in love with gingerbread.  I've always enjoyed it, but while I was there, I couldn't seem to get enough of it!  Since coming back home I've searched for a recipe to fulfill my craving.  While I have yet to find a recipe that compares to my host mother's gingerbread, I have found all sorts of delicious variations.

This is one of those yummy takes on gingerbread (yes, I know there's no actual ginger in the recipe).  The coarse decorating sugar adds a nice crunch to the cookies.


Spice Bites

• 3/4 c light-flavor molasses
• 1/2 c packed brown sugar
• 1/2 c butter
• 4 c flour
• 1 1/2 tsp cinnamon
• 1 1/4 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp pepper
• 2 eggs
• Milk
• Coarse decorating sugar or granulated sugar

Combine molasses, brown sugar and butter in a large saucepan.  Heat and stir until just melted.  Cool mixture about 20 minutes.  Stir together flour, cinnmon, baking soda nutmeg, and pepper in a large mixing bowl; set aside.

Beat eggs into cooled molasses mixture with a wooden spoon.  Stir in flour mixture.  Cover dough with plastic wrap and chill for 1-2 hours or until easy to handle.

Divide dough into six equal portions.  Roll each portion on a lightly floured surface into a 10-inch rope.  Cut ropes diagonally into 3/4-inch pieces.  Brush the top of each piece with milk and dip in coarse sugar or granulated sugar.  Place 2 inches apart on a baking sheet.

Bake at 375 for 7-8 minutes or until edges are firm and bottoms are lightly browned.  Transfer to wire racks and cool.  Makes about 60.