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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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These lightly spiced festive gingerbread fellows are great to munch on. And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too. Ingredients:
2/3 cup shortening |
1/2 cup sugar |
1/2 cup molasses |
1 egg |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon each ground cinnamon, ginger and cloves |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
confectioners' sugar icing, red-hot candies and miniature chocolate chips, optional |
Directions:
1. In a bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.
2. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a 4-in. cookie cutter dipped in flour. Place 2 in. apart on greased baking sheets.
3. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
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