Gingerbread Cookies
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.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| calories | 105 |
| protein | 1 g |
| fat | 4 g |
| carbohydrate | 16 g |
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1/2 cup (125 mL) shortening
1/2 cup (125 mL) granulated sugar
1 egg
1/3 cup (75 mL) fancy molasses
1/4 cup (50 mL) blackstrap molasses
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each baking soda, salt, cloves and 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 mm) 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
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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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