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Louvre Heist: Police Close In on Suspects, But Stolen Treasures Remain Missing

                    A tiara adorned with pearls worn by French Empress Eugenie was among the items stolen by thieves French authorities are tightening the net around the suspects behind the daring Louvre heist, but experts warn that the priceless artworks may never be recovered. Investigators believe they are close to identifying and apprehending the group responsible for the theft, which has shaken the art world and raised questions about museum security. Yet, recovering the stolen pieces poses a far greater challenge. Stolen masterpieces often vanish into the shadows of the black market, where they are traded privately or used as collateral in criminal dealings. Art crime specialists note that once such works disappear, they are rarely seen again in public. “The thieves may be caught, but the art is likely already hidden, sold, or damaged,” one expert explained. For now, the Louvre remains open, but under heightened secur...
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Gingerbread Cookies

Ingredients:

- 3 cups all-purpose flour

- 3/4 cup brown sugar

- 1/2 cup unsalted butter, softened

- 1/2 cup molasses

- 1 egg

- 1 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1 teaspoon ground ginger

- 1/2 teaspoon ground cloves

- 1/4 teaspoon salt


Instructions:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

2. Cream Butter and Sugar: In a large bowl, beat the butter and brown sugar until light and fluffy. Then, add in the egg and molasses and mix well.

3. Combine: Gradually add the dry ingredients to the butter mixture, blending well after each addition.

4. Chill: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours.

5. Roll and Cut: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into shapes using cookie cutters.

6. Bake: Place the cookies on a parchment-lined baking sheet. Bake for 8-10 minutes or until the edges are firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

7. Decorate: Once cooled, you can decorate the cookies with icing and sprinkles as desired.


I hope you have fun baking these! 

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