Lactation Cookies

I got this recipe off of the peaceful parenting website. Here is the link http://www.drmomma.org/2010/08/lactation-cookies-recipe-increasing.html I used the first recipe listed on the page. I just got the brewers yeast in the mail yesterday, I looked all over town here and couldnt find it anywhere. In fact, in this town its hard to find a lot of things. So I ordered it from amazon and the shipping cost just as much as the product, go figure. I have to say this dough smelled so awesome I wanted to eat it before it was cooked. I didnt change her recipe too much, instead of nuts and almond butter, I used crunchy peanut butter.  I do believe next time I make these I will change the recipe a bit. They are light and tastey though.
Edited to add:
I added 3/4 tsp of salt instead of the full 1 tsp. I think this really helped. I am not a big fan of salt and could really taste it with these cookies. Now they truely rock. Also I used peanut butter and chocolate chips instead of plain chocolate chips. Wow, these are awesome cookies and really seem to help my supply.

Gingerbread Cookies

These cookies are awesome, they can be coated with powdered suger, iced with icing or studded with raisins. I prefer just plain old powdered sugar, a light coating at that. It goes great with a cup of coffee. My boys love to decorate these cookies and have been asking all month if its time to make them, so Im making the dough today and we will bake tomorrow. Oh and when I decorate these with icing I put wax paper on the table and put the cookies on it so there is less mess.

Gingerbread Men
3 1/2 cups all-purpose flour
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1 cup molasses, warmed
1 tsp baking soda
1 1/2 tsp warm water
Confectioner sugar, or raisins for topping
Combine flour, spices, and salt. In a large bowl, cream shortening and sugar, beat in the egg. Then beat in the molasses. Dissolve baking soda in the warm water and add to the molasses mixture beating until smooth. Gradually blend in the dry ingredients then cover and chill for 24 hours. Preheat oven to 350 and lightly grease two baking sheets. On a floured surface roll out the dough to 1/4 inch thick. Use cookie cutters to get your shapes and put 1 1/2 inches apart on prepared baking sheets. If you are using raisins do this now to make eyes or whatever you want. Bake for 10 to 12 minutes and transfer to wire rack to cool. If you are dusting with confectioners sugar do it when the cookies are cool. If you are icing, mix confectioners sugar and water to get desired thickness and add colors if desired then decorate your cooled cookies.