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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from The Sunny Mike Foundation Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c all-purpose flour
¼ c unsalted butter
1 ½ tsp baking powder
2 Tb Crisco
¾ tsp baking soda
¾ c packed brown sugar
¼ tsp salt
1 large egg
1 Tb ground ginger
½ c dark molasses
1 ¾ tsp ground cinnamon
2 tsp vanilla
¼ tsp ground cloves
1 tsp lemon zest
Directions:
Directions:
Sift together dry ingredients; set aside.
In large bowl, beat butter, sugar, and egg until creamy. Beat in molasses, vanilla and lemon zest until smooth. Gradually beat in dry ingredients. Divide dough in half and flatten. Allow to rest at least 2 hours at room temperature.

Preheat oven to 375°F. On lightly floured surface, roll dough ¼” thick. Cut with floured gingerbread cutter or other shaped cutter (4” cutter). Place cutouts on cookie sheet about 1 1/2 inches apart.

Bake ONE SHEET AT A TIME in the upper third of the oven, 7-10 minutes or until edges of cookies are just barely dark. Transfer to cooling rack. Cool completely, about 30 minutes.
Number Of Servings:
Number Of Servings:
Yield: 4 dozen

 

 

 

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