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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Baking gingerbread cookies was a Christmas tradition when our three sons were at home, says field editor Virginia Watson of Kirksville, Missouri. Now, our granddaughter loves to help! Ingredients:
1/2 cup butter, softened |
1/2 cup packed brown sugar |
1/2 cup molasses |
1 egg |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 to 2 tablespoons cold water |
Directions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice. 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. Yield: about 2 dozen.
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