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l4 SWSun-Tfibmle I 8amrdayDec.20.2008 v “ 4%”;3“ “as L'1 td. 56mmmStaaox3tiQ3§t§§fiVme 9057,5a02-38302M29r8-00m flfwy am/ gflfllppy Wm; @7éar/ thmw (54m untoocnnuono.oooocl 0.000.000.00300000 000.00.30.0-nI-Ino- a I FRANK’S \ HAIRSTYLING 64l2 MAIN STREET, STOUFFVILLE flom %ve a “Wig CASE lil Salon/Barber Shop 905-640-1240 905-642-4710 AGRICULTURE] Cream butter and ‘1/2 cup sugar in a large bowl. Add molasses and water, and‘mix well. In another bowl, sift together cups flour, salt, baking soda, and 3/4 teaspoon ginger. Add gradually to molasses mixture. Roll dough into a ball. Chill in refrigerator for at least 2 hOurs. Line a cookie sheé’figith aluminum foil. In”a bowl, mix together remaining 1/2 cup flour, 1/4 cup sugar and 1 teaspoon mikture‘ to flour the rolling pin and flat surface. Roll out cookies to 1/4-inch thickness (thicker-IfOrilgrge’r c00kies). Cut with store-bought gingerbread man cookie cutter. Bake cookies at 375 degrees for 10 minutes, or until golden brown. Ice cookies if desired. Decorate with raisins or candy. Makes 30 cookies. 3 " cup water 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon grOggd ginger raisins or small-:red candies, for decoration gingerbread cookie cutter Recipe taken from The Christmas Eve Cookbook by Ferdie Pacheco and Luisita Sevilla Pacheco With sincere best wishes for a Merry Christmas and a joyous New Year. Wm fieW/e ygfwz