Friday, December 5, 2008

Crisp Ginger Cookies

This is how we make gingerbread men around here. It makes a crispy (as opposed to the softer gingerbread men most people make), wonderful cookie that can stand alone or be iced if you like. I also double this recipe.

1/3 C molasses
1/4 C shortening
2 Tbsp packed brown sugar
1 1/4 C all-purpose or whole wheat flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
dash of ground nutmeg
dash of ground allspice

Mix molasses, shortening & brown sugar. Mix in remaining ingredients. Cover & refrigerate at least 4 hours.

Heat oven to 375 degrees. Roll dough 1/8 inch thick or paper thin on floured, cloth-covered board. Cut with floured cookie cutter. Place 1/2 inch apart on baking sheet. Bake until light brown, 1/8 inch thick cookies about 8 minutes, paper-thin cookies about 5 minutes.

Immediately remove from cookie sheet & cool. Frost if desired.

Makes about 1 1/2 dozen 1/8 inch thick cookies.

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