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Kid-tested gingerbread

Yield: 3 Dozen

1 c Light-brown sugar      1 1/2 ts Each of cinnamon and Ground ginger
1/4 ts Salt      3/4 ts Baking soda
1/4 c Boiling water      1/2 c Unsalted butter
1/4 c Molasses      2 c All-purpose flour

Place sugar spices salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff flour hands and knead until firm enough to roll out. Roll out right away or wrap and refrigerate for up to 2 weeks or freeze. To roll out place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm. Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies. Source: Chatelaine magazine December 1993 page 109

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More