| 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
A Message from our Provider:
“God weeps for you”