26 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 Egg
- 2 tablespoons water
- 2-2/3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon each ground cinnamon, nutmeg and allspice
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in the molasses, egg and water. Combine the flour, ginger,
- baking soda, salt, cinnamon, nutmeg and allspice; add to creamed
- mixture and mix well. Divide dough in half. Refrigerate for 30
- minutes or until easy to handle.
- On a lightly floured surface, roll out each portion of dough to
- 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2
- in. apart on greased baking sheets. Reroll scraps.
- Bake at 350° for 8-10 minutes or until edges are firm. Remove to
- wire racks to cool completely. Decorate as desired. Yield: about 2
- dozen.
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