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Gingerbread Cookies



From the kitchen of Stephanie Knewasser



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This recipe was in Good Housekeeping magazine. It tastes wonderful. In addition to putting these on my cookie trays, I use them to decorate our tree. We make houses with this dough too.



In a 3 qt saucepan over med. heat:

1/2 c sugar

1/2 c mild molasses

2 tsp ginger

1 1/2 tsp cinnamon

1/3 tsp cloves

1/2 tsp nutmeg

Bring to a boil, stirring occasionally.

Remove from heat.

Add:

2 tsp baking soda

(Mixture will foam up.)

Stir in until melted:

1/2 c butter, cut into chunks

With fork, stir in:

1 egg

Then add:

3 1/2 c flour

Stir in as much as you can.

It will become dry & hard to stir. Don't worry.

Dump onto a lightly floured surface, knead dough until well mixed.

Divide dough in half.

Wrap half & set aside so it won't dry out.

Preheat oven to 325.

Roll to almost 1/4", cut.

If the dough dries out & is to hard to work with, wet your hands with a little water & knead the dough until manageable.

Bake 12 minutes or until edges begin to brown.

Remove cookies from tray immediately or they will stick.

If cookies do cool to tray, put tray back in oven for a minute.

Cool on wire rack.

Store in tightly covered container (with wax layers between layers) at room temperature up to 2 weeks, or freeze 3 months.









familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com