| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Biscuits, Desserts | 3 | Dozen | ||
INGREDIENTS
| 1 | c | Light-brown sugar |
| 1 1/2 | t | Each of cinnamon and |
| Ground ginger | ||
| 1/4 | t | Salt |
| 3/4 | t | Baking soda |
| 1/4 | c | Boiling water |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Molasses |
| 2 | c | All-purpose flour |
INSTRUCTIONS
Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out. Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm. Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies. Source: Chatelaine magazine, December 1993, page 109 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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