I do love costumes that can be put together mostly with things we already have. I’ve collected a few retro pieces (and saved some too) over the years, in hopes that one day my daughter would enjoy dressing up in them.
Scary.
Happy Halloween!
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A better pic of the cookies in natural sunlight |
2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon ground nutmeg | 1/4 teaspoon salt 3/4 cup butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 teaspoon vanilla extract |
1. | Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. |
2. | Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. |
3. | Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days. |
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Isabel's gingerbread |
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Max's gingerbread |
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Gingerbread with rainbow sprinkles |
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Gingerbread with fancy icing |