Gingerbread Cookies
Source of Recipe
4hanna
Recipe Introduction
Prep Time 25 minutes
Cooking Time 8 minutes
Serves makes about 4 dozen
List of Ingredients
1/2 cup CRISCO all-vegetable shortening, or 1/2 CRISCO stick
1/2 cup sugar
1/2 cup molasses
1/4 cup water
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
GLAZE:
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
Paste food coloring
Recipe
Beat shortening at medium speed with an electric mixer; gradually addsugar, beating until light and fluffy. Add molasses and 1/4 cup water;beat well. Combine flour and next 5 ingredients; add to shorteningmixture, beating well. Cover and chill 8 hours.
Divide dough in half; store 1 portion in refrigerator. Roll otherportion to 1/4-inch thickness on a lightly floured surface. Cut with a3-inch cookie cutter, and place on ungreased baking sheets.
Bake at 375F for 8 minutes. Cool on baking sheets 2 minutes.Remove to wire racks, and cool completely. Repeat procedure withremaining dough.
Paint assorted designs on cookies with Glaze using a small paintbrush. Decorate with assorted candies.
Glaze Directions
Stir together first 3 ingredients. Tint as desired with paste food coloring. Makes about 2/3 cup.
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