Wasatch Waldorf Charter School

Hello Bluebird Families!

We are gearing up for our December Festival this Thursday, 12/22. We need some help with food and also with the event. We will need some extra supplies for this event since we will share it with the Clover Class (Mr. Macdonald's first grade class) who is coming to sing.

Please see the list below and sign up to help if you are available. We will need some helpers to assist with assembling the gingerbread kits in the morning before the start of the day and throughout the event and then again with clean up.

Also, I've included the recipe for the gingerbread cookies. We will need three helpers to bake these so we end up with 60 total. Ms. Marla has three cookie cutters at school so they are all the same size. You can pick up at school from Ms. Marla or let Lyn know and I can make sure you get a cookie cutter to help with baking the gingerbread.

Gingerbread Cutout Cookies

1 cup dark molasses
3⁄4 cup brown sugar
3⁄4 cup organic sugar
4 generous tsp ginger for good flavor
2 generous tsp cinnamon
2 generous tsp cloves
3⁄4 Tbsp baking soda
1 cup butter
2 eggs
5 1⁄2 cups flour
Combine molasses, sugars, and spices in a large sauce pan with 4
Tbsp butter. Heat until sugars have dissolved. Add remaining butter.
Add baking soda. The sauce pan should be larger than the mixture to
give it space to bubble up . The mixture will bubble up very quickly
when you add the soda, so remove the sauce pan immediately from
heat before it bubbles all over your stove top :) Allow the mixture to cool
and then add the eggs and stir in the flour a little at a time.
Roll dough out into 1⁄4 inch thickness. If they are too thin they will turn
into more of a gingerbread cracker.
Bake for 13 to 15 minutes at 325*
Do not over-bake them as they turn very hard if you do.