Tartine's Soft Glazed Gingerbread

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

"by Liz Prueitt, Pastry Chef and Co-Owner, Tartine Bakery in San Francisco. Prep/cook times don't reflect recommended overnight refrigeration. Yield depends on what size you make them."

3 3⁄4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger

1 1⁄2 teaspoons ground cloves

2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1 teaspoon salt

1 1⁄4 teaspoons black pepper, freshly ground

1 cup unsalted butter, at room temperature

3⁄4 cup and 2 tbsp granulated sugar

1 large egg

1⁄2 cup blackstrap molasses

2 tablespoons light corn syrup

subheading: GLAZE:

1 cup confectioners' sugar

2 tablespoons water

Directions at food.com

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