19 December 2006

My Original Betty Crocker Recipe for Gingerbread Cookies

½ cup butter (OK, the original called for shortening, but I can’t do that)

½ cup sugar

½ cup dark molasses

¼ cup water

2½ cups flour

¾ teaspoon salt

½ teaspoon soda

¾ teaspoon ground ginger

¼ teaspoon nutmeg

1/8 teaspoon allspice

Cream butter & sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover and chill for 2-3 hours.

Heat oven to 375 degrees. Roll dough ¼ inch thick on a lightly floured, cloth-covered board (or on a silicon mat). Cut to shapes using cookie cutters. Place on ungreased baking sheet. Bake 10-12 minutes. Remove from sheet, cool, and decorate.

1 comment:

Maura said...

Hi Steve,
Nothing beats the triple ginger-molasses cookie recipe from The Silver Palate ladies. I reduce the butter by half, substituting cinnamon-apple sauce. This makes cake-like cookies, slightly less fat, and equally scrumptious!