Three-Season Gingerbread Cookies |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Three-season gingerbread is a new twist on an old favorite. These cookies have a lighter taste that's great all year long as a reminder of the holidays. This recipe is featured in the book The Ginger Bread Man by Dominic R. Villari. Three-season gingerbread is easy to make and the batch size is very flexible. Ingredients:
1 cup margarine |
1 cup sugar |
1 egg |
1 cup molasses |
4 1/2 cups all-purpose flour |
1 teaspoon ground ginger |
1 1/2 teaspoons baking soda |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon ground cinnamon |
Directions:
1. In a mixing bowl combine margarine, molasses, egg, cinnamon and sugar. Mix until smooth and creamy. Add the dry ingredients and mix well. Refrigerate overnight.
2. Lightly flour a surface and roll out the dough to approximately 1/8th inch thickness.
3. Cut into desired shapes and place 1 inch apart on a lightly greased baking sheet. Bake at 350 degrees for 7 to 9 minutes.
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