Well whoever decided gingerbread went with Christmas certainly had an impact on a whole lot of households. I think this may have been the first time I actually succeeded in making gingerbread cookies for Christmas. It has been a plan every year, but you know how plans go, they often just evaporate into thin air, maybe not even to be remembered. But, this year we did it and they came out looking very real minus the fact that we don't own a gingerbread-man cutter so we had gingerbread-owls, clovers and stars. 
The recipe is simple, just plan ahead because the dough needs to chill for at least an hour.
Try to remember if you make them with help they may not come out as perfect as a christmas catalogue photo shoot. My littlest one made a monster that was huge and broke in two. He cheerily iced it never the less and will, I'm sure, more than happily eat it.
Gingerbread Cookies
In a large bowl mix:
1 cup butter soft
1+1/4 cups dark brown sugar
3/4 cups molasses
3+1/2 cups unbleached white flour
2 teaspoons baking powder
pinch salt
4 teaspoons ground ginger
2 teaspoons cinnamon
1 lemons rind and juice
Mix until dough somewhat forms a ball. Be careful not to over-mix though, or the cookies will be tough. Cover and refrigerate for at least an hour.
Roll dough out on a floured surface. Cut out shapes, and place on a buttered cookie sheet.
Bake 350 degrees for 14-15 minutes. Let cool then ice.
Icing:
6 tablespoons melted butter
1+1/4 cups powdered sugar
2 teaspoons water or lemon juice
Let set than eat!
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