Crisp Gingerbread Cutouts |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 54 |
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My grandsons Nathan and Caleb Wray started cooking by helping their grandpa mix up waffle and pancake batter. Now we make these cookies together.Shelia Hanauer, Reidsville, North Carolina Ingredients:
1/2 cup shortening |
1/2 cup sugar |
1/2 cup molasses |
1 egg |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
raisins, halved |
red-hot candies |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. gingerbread boy cookie cutter and place on greased baking sheets. Add raisins for eyes and red-hots for buttons. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
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