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Soft Ginger Cutouts
I can still remember the wonderful aroma of spices wafting through our house while Mom baked these timeless cookies. They have a soft texture that melts in your mouth.
60 Servings
Prep: 20 min. + chilling Bake: 10 min./batch
Ingredients
1-1/3 cups butter, softened
1 cup sugar
2 eggs
1 cup molasses
1/4 cup water
2 tablespoons vinegar
6 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine
the molasses, water and vinegar. Combine the flour, soda, ginger,
cinnamon and salt; gradually add to creamed mixture alternately with
molasses mixture and mix well. Cover and refrigerate for 2 hours or
until easy to handle.
On a heavily floured surface, roll out dough to 1/4-in. thickness.
Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on
ungreased baking sheets.
Bake at 350° for 10-12 minutes or until edges are browned. Remove
to wire racks to cool. Yield: about 10 dozen.
© Taste of Home 2013
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Soft Ginger Cutouts
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Nutrition Facts:
1 serving (2 each) equals 111 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 149 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013