From Sandi's Recipe File - Classic Gingerbread

Presents

"Classic Gingerbread"

Recipe Source:
December 1999 Issue
Reader's Digest

Serving Size: Makes 2 dozen cookies

Amount Ingredient

2 1/4 cups all purpose flour

1/2 cup granulated sugar

1/2 cup butter or margarine, softened

1/2 cup molasses

1 egg

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

1 cup confectioners' sugar

2 tablespoons milk

Assorted decorations

Preparation Instructions:

In a large bowl, combine flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg. With a mixer at medium speed, beat until well mixed. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8 inch thick. Use cookie cutters to create desired ornament shapes, and place on ungreased cookie sheets about 1/2 inch apart. Using a skewer or the tip of a knife, make a hole in the top of each cookie. Reroll trimmings and cut. Bake 8 minutes or until lightly browned around the edges. With a spatula, transfer to wire racks to cool completely.
Combine confectioners' sugar with just enough milk to make a smooth icing. Spoon into a pastry bag fitted with a writing tip, or use a plastic bag and snip the tip from one corner to make a small hole. Pipe designs on cookies and decorate as desired. Set aside to dry completely. Makes 2 dozen cookies.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore