Monday, July 16, 2012

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)

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