From the kitchen of Stephanie Knewasser. This recipe was
in a Christmas issue of 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.
2 tsp baking soda
(Mixture will foam up.)
Stir in until melted:
1/2 c butter or margarine, cut into chunks
With fork, stir in:
3 1/2 c flour
Stir in as much as you can.
It will become dry & hard to stir.
Dump onto a lightly floured surface, knead dough until well
Divide dough in half. Wrap half & set aside so it won't dry
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
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
Cool on wire rack.
Store in tightly covered container (with wax layers between
layers) at room temp. up to 2 weeks, or freeze 3 months.
Clay & Kyle's gingerbread trains. 2006
The boys 1st gingerbread house.
Hung on the tree
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