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December is the month that everyone seems to make gingerbread, and I guess you can only go so far with the variation on the basic recipe (though you can put gingerbread into all kinds of shapes - person, house, etc). But this recipe from the late author Laurie Colwin adds a little zip.
Along with the usual spices and butter and molasses, the recipe also calls for 2 teaspoons of lemon brandy. You can substitute vanilla extract for the lemon brandy, but what's the fun in that?
