Moravian Ginger Cookies Recipe
Yield: 36 CookiesRecipe by luhu.jp
Ingredients:
1/3 cup: Molasses,
1/4 cup: Shortening,
2 tbsp: Sugar, brown
1 1/4 cup: Flour,
1/2 tsp: Salt,
1/4 tsp: Baking soda,
1/4 tsp: Baking powder,
1/4 tsp: Cinnamon, ground
1/4 tsp: Ginger, ground
1/4 tsp: Cloves, ground
1 dash: Nutmeg,
1 dash: Allspice,
EASY CREAMY ICING
1 cup: Sugar, confectioners
1/4 tsp: Salt,
1/2 tsp: Vanilla,
1 1/2 tbsp: Cream, light
Directions:
Mix thoroughly the molasses, shortening, and sugar. Blend in the
remaining ingredients except the icing. Cover. Chill for at least
four hours.
Heat the oven to 375 F. Roll the dough to 1/8-inch thickness, or, if
desired, paper-thin on a lightly floured cloth-covered board. Cut
into the desired shapes. Place about 1/2 inch apart on an ungreased
baking sheet. Bake for eight minutes or until set.
Remove from the baking sheet immediately; cool. Frost with Easy
Creamy Icing.
EASY CREAMY ICING: Mix all of the ingredients together until smooth
and of spreading consistency. Tint with food color if desired.
Makes about 3 dozen 2-inch cookies (about 5 dozen if rolled
paper-thin).
[Betty Crockers Cookbook]
Source from luhu.jp
remaining ingredients except the icing. Cover. Chill for at least
four hours.
Heat the oven to 375 F. Roll the dough to 1/8-inch thickness, or, if
desired, paper-thin on a lightly floured cloth-covered board. Cut
into the desired shapes. Place about 1/2 inch apart on an ungreased
baking sheet. Bake for eight minutes or until set.
Remove from the baking sheet immediately; cool. Frost with Easy
Creamy Icing.
EASY CREAMY ICING: Mix all of the ingredients together until smooth
and of spreading consistency. Tint with food color if desired.
Makes about 3 dozen 2-inch cookies (about 5 dozen if rolled
paper-thin).
[Betty Crockers Cookbook]
Source from luhu.jp