| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Biscuits, Desserts |
3 |
Dozen |
INGREDIENTS
| 1 |
c |
Light-brown sugar |
| 1 1/2 |
ts |
Each of cinnamon and |
|
|
Ground ginger |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
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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