This recipe comes from Betty Crocker's Best of Baking cookbook. This is a soft gingerbread recipe that is quite delicious. You can leave them plain or ice them with the frosting recipe below.
Gingerbread Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix brown sugar, shortening, molasses, and water in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours until firm.
Heat oven to 350 degrees. Lightly grease cookie sheet. Roll 1/4th inch thick on floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center.
Remove from cookie sheet. Cool completely.
Prepare Creamy Frosting and spread on cookies.
Creamy Frosting
4 cups powdered sugar
5 tablespoons half-and-half (I just used the milk I use every day)
1 teaspoon vanilla
food coloring, if desired
Mix all ingredients until smooth.
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