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Gingerbread Cookies Recipe


Makes: Makes about 2 dozen cookies.
Skill Level:

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Step 1

Preheat oven to 375°F. In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well. Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out on a lightly floured surface to 1/4-in. thickness.

Step 2

Bake on ungreased cookie sheet until lightly browned on edges, about 10-15 minutes. Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie sheet and cool completely.

Step 3

*Substitute 3/4 cup light corn syrup for molasses to make Blonde Gingerbread.

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Ingredients

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all-purpose flour

3 cups all-purpose flour

baking soda

1/2 teaspoon baking soda

salt

1/2 teaspoon salt

ground ginger

1 teaspoon ground ginger

ground cinnamon

1 teaspoon ground cinnamon

ground nutmeg

1/2 teaspoon ground nutmeg

ground cloves

1/2 teaspoon ground cloves

solid vegetable shortening

1/2 cup solid vegetable shortening

granulated sugar

1/2 cup granulated sugar

molasses

3/4 cup molasses

egg

1 egg (, beaten)

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Gingerbread Cookies is rated 3.7 out of 5 by 3.
Rated 4 out of 5 by from Crisp, tasty and a lot of fun to make. I made the blonde version which makes them a little more mild for kids who don't like the strong flavor of molasses. Half of them are going to the school bake sale. I found them to stick a little and burn on the bottom if you don't get them off the pan. Get them off the pan quickly - a metal spatula is a must if you are trying to keep their shape.
Date published: 2010-12-06
Rated 4 out of 5 by from Great tasting.. had to try making them a few times to grt it just right
Date published: 2010-12-05
Rated 3 out of 5 by from they are great, great taste! And wonderful to seee!!!
Date published: 2010-11-30
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