Gingerbread Cookies Ii
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 cups
All-Purpose Flour1 tbsp
Baking Powder1 tbsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 cup
Molasse1 cup
Brown Sugar (packed)1 cup
Water1
Egg1 tsp
Vanilla ExtractDirections:
1
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside
2
In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth
3
Gradually stir in the dry ingredients, until they are completely absorbed
4
Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours
5
Preheat oven to 350 degrees F (175 degrees C)
6
On a lightly floured surface, roll the dough out to 1/4 inch thickness
7
Cut into desired shapes with cookie cutters
8
Place cookies 1 inch apart onto an ungreased cookie sheet
9
Bake for 10 to 12 minutes in the preheated oven
10
When the cookies are done, they will look dry, but still be soft to the touch
11
Remove from the baking sheet to cool on wire racks
12
When cool, the cookies can be frosted with the icing of your choice