Step 1

Direction for the clear sugar glaze: Combine all wet ingredients together.

Step 2

Direction for the gingerbread cookies: Combine the flour, sugar, spices and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.

Step 3

On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.

Step 4

Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.

Step 5

Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.

Step 6

If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.

Step 7

If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.