Side Pannel
Kid-Tested Gingerbread
Kid-Tested Gingerbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Biscuits
Ingredients List
- 1 c Light-brown sugar
- 1 1/2 ts Each of cinnamon and
- Ground ginger
- 1/4 ts Salt
- 3/4 ts Baking soda
- 1/4 c Boiling water
- 1/2 c Unsalted butter
- 1/4 c Molasses
- 2 c All-purpose flour
Directions
Place sugar, spices, salt and baking soda in a large bowl. Stir in water
until sugar is dissolved. Stir in butter until melted, then molasses.
Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining
flour a little at a time. When dough becomes stiff, flour hands and knead
until firm enough to roll out. Roll out right away, or wrap and refrigerate
for up to 2 weeks or freeze. To roll out, place half of dough on a lightly
floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to
cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F
oven for 15 to 20 minutes or until edges are firm. Store in a covered
container at room temperature. This recipe can be doubled easily. Makes
about 34 (3-inch) star-shaped cookies.
until sugar is dissolved. Stir in butter until melted, then molasses.
Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining
flour a little at a time. When dough becomes stiff, flour hands and knead
until firm enough to roll out. Roll out right away, or wrap and refrigerate
for up to 2 weeks or freeze. To roll out, place half of dough on a lightly
floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to
cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F
oven for 15 to 20 minutes or until edges are firm. Store in a covered
container at room temperature. This recipe can be doubled easily. Makes
about 34 (3-inch) star-shaped cookies.
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