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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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My favorite gingerbread cookie. Bakes up nice and tender. From a collection of Christmas cookies published in Women's Day 1998 Ingredients:
3 cups flour |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon ground ginger |
1 3/4 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
3/8 cup butter |
3/4 cup packed brown sugar |
1 large egg |
1/2 cup unsulphured molasses |
2 teaspoons vanilla extract |
1 teaspoon finely grated lemon peel or 1 teaspoon orange peel |
Directions:
1. In a medium bowl, mix flour, baking powder, baking soda, salt and spices.
2. In a large bowl, beat butter, sugar and egg with mixer on medium speed until creamy. Add molasses, vanilla, and citrus peel and beat about 1 minute until smooth.
3. Gradually beat in about 1/2 of the flour mixture. With a large wooden spoon, stir in remaining flour mixture until blended. Divide dough in half. Wrap and refrigerate at least 2 hours until firm or up to 4 days.
4. Place 1 rack in upper third of oven. Heat to 375. Roll dough to scant 1/4 in thickness and cut cookies.
5. Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.
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