Ginger Cream Cookies

I got this recipe out of the cookbook that Robyn's stake made...the one Mom gave us. I loved it, and it was a big hit.

COOKIES

2 cubes butter
1 c. molasses
1 c. white sugar
1 rounded tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3 beaten eggs
1 T. baking soda, dissolved in 1/4 cup water
6 c. flour, approximately

Preheat oven to 350. Bring butter, molasses, sugar, spices, and salt to a boil, then cool. Add 3 beaten eggs. Add 1 T. soda dissolved in 1/4 cup water - the batter will foam up a bit. Then slowly add, cup at a time, 6 cups of flour (measured after sifting.) This may take a bit more flour. You should be able to handle the dough lightly. Roll the dough, a bit at a time to 1/4" thick. Using cookie cutters, cut cookies (she had really explicit directions on what to use, but we just used Christmas cookie cutters and they were really cute AND good.) Place on cookie sheet and bake. I greased the pan, but it didn't say to grease the pan. This should yield about 4 dozen cookies. Bake for 8 minutes at 350. Ice when cookies are still warm.

ICING

1 cube butter
1/3 c. cream, half and half, or milk
1 tsp. vanilla
1 lb. powdered sugar

Brown butter till brown stage, then add rest of ingredients. Ice cookies while they are still warm Store in an enclosed container and they will stay soft and good for weeks!

Easy Butter Toffee

1 cube butter
1 cube margarine
3 T. water
1 c. sugar
Chocolate chips
Chopped pecans

Butter a 9x13 pan and layer with chopped pecans. combine the first four ingredients and boil until amber. Pour mixture over pecans. Top with chocolate chips. Once chocolate chips are melted, spread over toffee. Let sit. Once hardened, break into chunks. Enjoy!