Gingerbread Cookies

MHS: Introduction to Foods and Nutrition*

Pre-heat oven to 350°

Cream together:

8 Tbls butter or margarine

½ C brown sugar

½ C sugar

 Blend in:

            2 eggs

            4 Tbls molasses

Add and blend in:

            1 tsp cinnamon

            1 tsp ginger

            ½ tsp ground cloves

            ¼ tsp salt

Gradually add:  2½ - 3 C flour

(More flour makes a stiffer dough -- not as soft to eat, but better for constructing a gingerbread house.)

Gently mix dough until smooth and elastic (3-4 minutes)  Don’t overmix the dough; it will get tough.

Roll dough on a floured surface to ¼” thickness. Cut with cookie cutters and transfer to ungreased cookie sheets. Gather scraps of dough; re-roll, cut, etc.

Bake approximately 15 minutes until dough feels dry and firm to the touch. Remove from oven; cool on wire racks.

* This recipe is one used in the introductory culinary course I teach. 
(Fat and Oils - Cookies)