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Gingerbread Cookies
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3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add
egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and
salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4
hours or overnight or until easy to handle. On a lightly floured surface, roll
dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1
in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until
edges are firm. Remove to wire racks to cool. Tint some of the frosting red and
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |