1/3 Cup light molasses
1/2 Cup apple cider vinegar
1/4 lb. soft butter
2/3 Cup light brown sugar
Peel of 1/2 lg Orange, finely minced or grated (1 Tbl)
Peel of 1 lg lemon, finely minced or grated (1 Tbl)
1 Tbl finely minced, peeled ginger root (about 3/4-inch knob)
2 Cups whole wheat flour
1 1/2 Cups all purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
In a small saucepan, slowly heat the molasses to the boiling point.
Remove from the heat and stir in the vinegar. Set aside to cool completely.
In the bowl of a food processor, cream the butter, then add the sugar and process until light and fluffy.
Add the orange and lemon peels and ginger and process until combined.
Add the egg and process again.
In a medium sized bowl, whisk together the flours, cinnamon, cloves, baking soda and salt until combined.
Add the cooled molasses mixture, alternating with the dry ingredients to the food processor, and process until a very soft dough forms.
Scrape out with a floured spatula.
Wrap the dough in aluminum foil and refrigerate for 1 hour.
When ready to bake, preheat the oven to 350F. Line two baking sheets with parchment paper or aluminum foil and set aside.
Roll half the dough out on a floured surface to a 1/4-inch thickness.
Keep the other half of the dough chilled.
Cut the persons with a 5 1/2-inch person-shaped cookie cutter, pulling away the dough scraps as you do so.
Repeat with the remaining dough and the re-rolled scraps until all the dough is used up.
Using a spatula, carefully place the cookies on the prepared baking sheets.
Bake 10 to 12 minutes or until golden.
Remove at once and cool on a wire rack.
When completely cool, store the cookies in an airtight container.
Note: Poking a hole in the top of the cookie before baking will allow your to pull a string through in order to hang the cookies on a Christmas tree.