I thought it might be fun to publish some of the recipes I use only at Christmas time. This is the cookie recipe I use to put gingerbread cookies on my tree. This recipe doesn't quite cover the tree so if you like the way they look I would suggest a double batch. I use four shapes on the tree but hope to add to that next year. A star, a church, a tree and a bell, these are cut from the dough and then I take a straw and cut a hole in the top of each one. Once they are baked and cooled they are stiff enough to add ribbon into the holes. This year I purchased a ribbon that was a little wide for the holes. I had to: a) Thread a needle with about 10 inches of thread pulling the lengths even at the end b) draw the needle through the back of the cookie/ornament leaving half of the thread on the back side of the cookie c) insert the needle and thread into one end of the ribbon and then back through the cookie d) using both the length of the thread left on the back of the cookie as well as what's been drawn through pull the ribbon end through the hole of the cookie leaving half of the ribbon on each side of the cookie e) pull the needle and thread completely out of the ribbon and start again.

Eileen's Spicy Gingerbread Men
www.allrecipes.com
"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses." Original recipe yield: 2 1/2 dozen.

Ingredients:
• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Directions:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.