Gingerbread Cutouts
Source of Recipe
Better Homes and Gardens®. Copyright 2002.
Recipe Introduction
Ginger is just one of the spices in this timeless cutout cookie recipe. Use your favorite cookie cutters to personalize the cookies.
Makes 36 to 48 cookies.
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 large egg
1 tablespoon vinegar
2 1/2 cups all-purpose flour
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl. Beat in the molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle.
2. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet.
3. Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies.
Make-Ahead Tip: Bake and cool cookies completely but do not decorate. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw and decorate cookies as desired.
1 serving: Calories 79; Fat 3g(Saturated 1g); Cholesterol 6mg; Sodium 30mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 1g
|
Â
Â
Â
|
member logon
