JoJo’s Ginger Cookies
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy golden brown cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
Total TimePrep: 40 min. + freezing Bake: 10 min./batch
Makesabout 1-1/2 dozen
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1/4 cup water
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Vanilla frosting and nonpareils, optional
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour.
- Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.
Nutrition Facts1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.
Originally published as Auntie Antler JoJo Ginger Mooser Cookies in Ultimate Cookie Swap 2015
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