Holiday Gingerbread Cookies Recipe
Yield: 24 CookiesRecipe by luhu.jp
Ingredients:
3/4 cup: Molasses, light or dark
3/4 cup: Margarine, 1-1/2 sticks
3/4 cup: Sugar, brown firmly packed
3 2/3 cup: Flour, all-purpose
2 tsp: Ginger, ground
2 tsp: Cinnamon, ground
1 tsp: Baking Powder,
1/2 tsp: Baking Soda,
1/2 tsp: Nutmeg, ground
1: Egg,
Icing and assorted candies,
Directions:
In 3-quart saucepan over medium heat, heat molasses, margarine and
brown sugar until mixture boils, stirring occasionally to blend well.
Remove from heat; cool. In large bowl, combine flour, ginger,
cinnamon, baking powder, baking soda and nutmeg. Blend egg into
molasses mixture. With spoon, stir molasses mixture into flour
mixture until smooth. Wrap dough in plastic wrap; chill at least 1
hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll
dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch
gingerbread cookie cutter (or knife your own design). Carefully lift
with metal spatula onto lightly greased cookie sheet. Bake for 10 to
14 minutes or until no indentation remains when touched. Remove from
sheet; cool on wire rack. Decorate as desired with icing and candies.
Store in tightly covered container for up to 2 weeks.
Source from luhu.jp
brown sugar until mixture boils, stirring occasionally to blend well.
Remove from heat; cool. In large bowl, combine flour, ginger,
cinnamon, baking powder, baking soda and nutmeg. Blend egg into
molasses mixture. With spoon, stir molasses mixture into flour
mixture until smooth. Wrap dough in plastic wrap; chill at least 1
hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll
dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch
gingerbread cookie cutter (or knife your own design). Carefully lift
with metal spatula onto lightly greased cookie sheet. Bake for 10 to
14 minutes or until no indentation remains when touched. Remove from
sheet; cool on wire rack. Decorate as desired with icing and candies.
Store in tightly covered container for up to 2 weeks.
Source from luhu.jp