Ginger Leaf Cutouts Recipe
Ginger Leaf Cutouts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My father enjoyed these cookies with apple cider when he returned home from hunting on Thanksgiving morning. I like to decorate them with colored sugar.
MAKES:
60 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out one portion of dough at a time to 1/8-in. thickness. Cut with floured 3-in. leaf-shaped cookie cutters. Place 1 in. apart on greased baking sheets. With a sharp knife, score veins in leaves.
Bake at 375° for 6-8 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Ginger Leaf Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p135

Nutritional Facts

1 each: 96 calories, 3g fat (1g saturated fat), 4mg cholesterol, 55mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 4 hours or until easy to handle.
  3. On a lightly floured surface, roll out one portion of dough at a time to 1/8-in. thickness. Cut with floured 3-in. leaf-shaped cookie cutters. Place 1 in. apart on greased baking sheets. With a sharp knife, score veins in leaves.
  4. Bake at 375° for 6-8 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Ginger Leaf Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p135

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