|
|
Gingerbread Cutout Cookies
Recipe By: Lynn Webb
Serves: 24
1 cup butter softened
1/2 cup sugar
1 egg
2 tablespoons molasses
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
dash salt
Cream butter & sugar. Add eggs and molasses.
Combine and mix dry ingredients and add this mixture slowly to cream base until all is mixed. Chill for at least 1 hour, and cut into cookie shapes with floured cutters. Number of cookies depends on size of cutters used.
*These cookies spread out a lot as they cook so leave plenty of room between them on the cookie sheet.
Bake at 400 for 6-8 minutes, then cool on racks. Hot, they are tender, but they become wonderfully crispy as they cool.
If you want to use them to decorate a tree, use a straw to cut out a hole at the top of each cookie before they go into the oven, or just as they come out. Use bright colored yarn or narrow ribbon to hang them.
–––––
Notes: This is my best gingerbread for cut-out cookies. Raves, begging for more, and fainting spells can be expected.
Per serving: 149 Calories; 8g Fat (48% calories from fat); 2g Protein; 18g Carbohydrate;
28mg Cholesterol; 133mg Sodium
_____
Back to Lynn's Texas Kitchen....
Copyright (C) 1999, Lynn Maupin Webb
http://www.fortunecity.com/lavendar/ducksoup/555
Reproduction or distribution in any form of material contained in this site without credit to Lynn Maupin Webb and reference to this email address is strictly prohibited.
L.M. Webb can be emailed at purciful@yahoo.com
or
Send me mail...
or
return to my non frames version home page...
If you came in through the back door,
crawl back out the window
and come in the front door of Lynn's HomePage.....
