Wednesday, December 05, 2007

Gingerbread Cookies

If you love the tradition of having Gingerbread cookies for the children to decorate, this is one of the most fabulous gingerbread cookie recipes you will ever make. The dough takes some time to make and can be a little difficult to work with but it is worth the effort. You can adjust the seasonings if you like, but I find the recipe to be pretty perfect. Cut into any shape you like and decorate as you please.

3 Cups flour
2 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
3/4 cup shortening
3/4 cup firmly packed brown sugar
1/2 cup unsulfered molasses
1 egg

In medium bowl, combine flour, ginger, soda cinnamon, nutmeg, cloves and salt. In mixer bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and egg. Beat in dry ingredients just until combined. Cover and refrigerate at least 2 hours or overnight.

Grease cookie sheets. Divide dough into quarters. Between two sheets of wax paper, roll one piece of the dough 1/4 inch thick; refrigerate remaining dough. With floured 2-inch cookie cutter, cut into desired shapes. Bake 10-12 minutes. Cool on wire racks. Repeat with remaining dough. Decorate as desired.

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