Gingerbread Cookie Dough
Servings: 1 batch
Ingredients:
-
1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) cooking or blackstrap molasses
5-1/2 cups (1.375 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) ground cloves and cinnamon
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses.
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 into 2 discs; wrap each in plastic wrap. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 2 weeks.)
Source
Canadian Living Magazine: December 2004
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