| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
30 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
Margarine — softened |
| 1/2 |
c |
Light brown sugar — packed |
| 1 |
lg |
Egg |
| 1/2 |
c |
Light molasses |
INSTRUCTIONS
1. Sift flour with baking soda, salt, ginger and nutmeg. 2. In large bowl
of electric mixer, beat margarine, sugar and egg at medium speed until
light and fluffy. At low speed, beat in molasses until smooth. 3. Gradually
add flour, beating until well-combined and smooth. Form dough into a ball,
wrap tightly and refrigerate overnight or at least 8 hours. 4. Divide dough
into 4 parts and work with one part at a time, refrigerating the rest. 5.
On lightly floured surface, roll dough to 1/4-inch thickness. Use small
gingerbread cutters or other cookie cutters about 2-1/2 inches around to
cut out cookies. Use spatula to place cookies on lightly greased cookie
sheets. Very gently, press small bits of dried fruit on dough to decorate.
6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do
not overcook. Remove cookies to wire rack to cool. Continue with rest of
cookie dough in same manner, greasing cookie sheet each time.
Yield: About 30-36 cookies.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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