A seasonal favorite.

Gingerbread Cookies

1 cup molasses                         1 cup margarine
1 cup dark brown sugar           5 cups sifted flour
3 teaspoons ground ginger      2 teaspoon cinnamon
1/4 teaspoon salt                      1 large egg
1 teaspoon vanilla    (Spices can be adjusted to taste)

1 – Heat molasses in large saucepan.  Remove from heat, stir in margarine & brown sugar.  Cool.
2 – Sift flour together with dry ingredients.
3 – Slowly, a little at a time, stir most of this flour mixture into the molasses-margarine-sugar mixture.
4 – Add egg and vanilla, mix well.
5 – Stir in remaining flour, blend well.
6 – Cover dough lightly; chill for 6 hrs or overnight.
7 – Follow the instructions for molding in molds.
8 – Place cookies on lightly greased cookie sheet.  Bake in preheated oven at 350 degrees for 10-15 minutes. Cookies may also be placed on parchment paper in place of placing them on a greased cookie sheet.

For Molding Gingerbread

1).Using a clean pastry brush, dust your mold with flour.
Repeat dusting mold each time cookies are molded.
2). Roll out enough of the chilled dough to make the cookie you are working with to a thickness of 1/4” on a lightly floured surface. For deep molds you may need to have your dough thicker.
3). Placing your mold on the dough, press down firmly enough to make a clear impression of the mold design. Carefully and slowly lift off the mold. If you wish, you may alternatively roll dough on surface of mold and then invert the mold and lift it off of your dough. Press dough into the mold with fingers, working from center outward.
5). Trim the cookie then carefully lift it onto your cookie sheet.
6). Bake as your recipe directs.


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