Monday, November 29, 2010

Gingerbread Cookies

2/3 cup molasses
1/2 cup packed brown sugar
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
4 1/2 cups all-purpose flour

Mix molasses, brown sugar, butter, baking soda, salt, allspice, cinnamon, cloves, ginger, eggs, and 1 1/2 cups flour. With mixer at low speed, beat ingredients until just mixed, constantly scraping bowl with rubber spatula. Increase speed to medium, beat two minutes, occasionally scraping bowl. With wooden spoon, stir in about three cups of flour to make a stiff dough. Shape dough into a ball and wrap with plastic wrap. Use the dough immediately or refrigerate to use within two days. Preheat oven to 350 degrees. On a lightly floured surface, with a floured rolling pin, roll out the dough to 1/8th inch thick. Cut into desired shape. Bake for 12 minutes or until edges are firm.

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