Chocolate Gingerbread Cookie Dough
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This recipe makes 1 batch servings
Ingredients
- 1 cup shortening , softened1 cup shortening, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 2 eggs 2 eggs
- 3/4 cup fancy molasses 3/4 cup fancy molasses
- 1/2 cup cooking molasses 1/2 cup cooking molasses
- 3 oz bittersweet chocolate , melted3 oz bittersweet chocolate, melted
- 5-1/2 cups all-purpose flour 5-1/2 cups all-purpose flour
- 2 tsp ground ginger 2 tsp ground ginger
- 1 tsp salt 1 tsp salt
- 1 tsp ground cloves 1 tsp ground cloves
- 1 tsp cinnamon 1 tsp cinnamon
- 1 tsp baking soda 1 tsp baking soda
Preparation
In large bowl, beat shortening with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses. Stir in melted chocolate.
In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.
Divide dough in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week.)
In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.
Divide dough in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week.)
Source : Canadian Living Magazine: November 2009
- Keywords : Make-Ahead; Refrigerate/Chill; Flour; Molasses; Sugar; Christmas;
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