Gingerbread Cookie Mix
Source of Recipe
Aunt Saunny
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup packed brown sugar
1 cup flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
Mix 2 cups flour with the baking soda and baking powder. Place in the bottom of a one-quart, wide-mouth canning jar. Add the brown sugar next. Mix the remaining 1 cup flour with the spices. Add this mixture last.
Place a 7" circle of fabric... in a gingerbread pattern, a Christmas plaid, a holiday calico... over the lid. Use a piece of thin ribbon or raffia to secure the fabric topper.
Tie a gingerbread man cookie cutter on the jar and a card with the following directions -
Gingerbread Cookie Mix
Place 1/2 cup butter (softened), 3/4 cup molasses and 1 lightly beaten egg in a large bowl. Mix until well blended. Empty gingerbread cookie mix into a separate bowl and stir ingredients together. Add to the butter/egg mixture and mix well. Dough will be very stiff... Cover and refrigerate for 1 hour. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4" thickness. Cut into shapes with the cookie cutter. Place on a lightly greased cookie sheet, 2"apart. To use as ornnaments, use a thin straw to make a hole for a ribbon in the top of each one before baking. Decorate with raisins, cloves, or small cinnamon candies, if desired. Bake at 350° for 10 to 12 minutes.
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