Flavorful Gingerbread Cookies
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 105105 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| carb | 16 g16g carb |
The balance of spices and the two kinds of molasses give these cookies a most appealing taste that does not fade, even when the cookies are several weeks old.
Ingredients
- 1/2 cup shortening 1/2 cup shortening
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 egg 1 egg
- 1/3 cup fancy molasses 1/3 cup fancy molasses
- 1/4 cup blackstrap molasses 1/4 cup blackstrap molasses
- 2-3/4 cups all-purpose flour 2-3/4 cups all-purpose flour
- 1 tsp ground ginger 1 tsp ground ginger
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp cloves 1/2 tsp cloves
- 1/2 tsp cinnamon 1/2 tsp cinnamon
Preparation
In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; with wooden spoon, stir into molasses mixture in 3 additions until well combined, using hands when mixture becomes too stiff to stir.
Gather into ball. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour or until firm.
Between sheets of waxed paper, roll out each portion of dough to 1/3-inch (3 cm) thickness. Remove top sheet of paper. Using 3-inch (8 cm) cookie cutter, cut out desired shapes, rerolling scraps once. Transfer to parchment paper-lined or greased baking sheets. Freeze for 20 minutes or until firm.
Bake in 325°F (160°C) oven for 12 to 15 minutes or until golden and firm to the touch.
Additional information :
Tip: Use this dough for gingerbread girls and boys or for angels, stars and santas to string on the Christmas tree.
Source : Canadian Living's Best Cookies amp; Squares: 1998
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