Natasha And Atrina's Gingerbread Cookies

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons each of ground cinnamon, cloves and ginger
• 1 1/2 teaspoons baking powder
• 1 cup sugar
• 1/2 cup bacon drippings or 4 ounces butter, softened
• 1/2 cup dark corn syrup
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, approximately
• Colored sprinkles, sugar and candied beads for decoration

1. Sift the flour, spices and baking powder in the bowl of an electric mixer.
2. At low speed, add the sugar, bacon drippings, syrup and cream.
3. Blend thoroughly and continue to mix for about five minutes.
4. Remove the dough from the bowl and knead on a lightly floured surface for about one minute.
5. Divide the dough in four equal parts and wrap in waxed paper.
6. Refrigerate overnight.
7. Preheat the oven to 375 degrees.
8. Lightly butter 4 to 6 cookie sheets and set aside.
9. Roll out each section of dough on a lightly floured surface to a thickness of an eighth-inch.
10. Using varied cookie cutters, cut out the cookies and remove each shape carefully with a metal spatula and place them a half-inch apart on the buttered cookie sheets.
11. Form the remaining dough into a small ball and roll out the dough again until most of it has been used.
12. Decorate the cookies and bake for about four to five minutes.
13. Remove from the oven and allow to cool for one minute.
14. Remove the cookies with a metal spatula to a clean surface covered with wax paper and allow to cool.
15. Repeat the process with the remaining dough.

flour, ground cinnamon, baking powder, sugar, bacon, corn syrup, heavy cream, unsalted butter, colored sprinkles

Taken from cooking.nytimes.com/recipes/796 (may not work)