Gingerbread cookie dough

36 Servings

Ingredients

Quantity Ingredient
2¾ cup Flour
1 teaspoon Ground ginger
¾ teaspoon Baking soda
½ teaspoon Ground cinnamon
½ teaspoon Ground cloves
¼ cup Solid vegetable shortening, room temperature
¼ cup Unsalted butter, room temperature
½ cup Sugar
½ cup Light molasses (unsulfured)
1 large Egg

Directions

Sift flour, ginger, baking soda, cinnamon and cloves into a medium bowl.

Using an electric mixer, beat shortening and butter in a large bowl until light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using a spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into a ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. Can be prepared 2 days ahead. Keep refrigerated.

Preheat oven to 350. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining dough refrigerated). Press rolling pin into dough serveral times to flatten slightly for easier rolling. Roll out dough to ⅛" to ¼" thickness, frequently lifting and turning dough to prevent sticking. Use cookie cutters dipped in flour.

Transfer cookies to an ungreased nonstick baking sheet, spacing ½" apart.

Bake cookies for about 15 minutes or until done. Let cookies stand on sheet for one minute before removing with a metal spatula. Transfer to racks to cool completely.

Continue as above with 2 other disks. Reserve scraps all together and combine. Flatten into a disk. Wrap with plastic and freeze for about 30 minutes or until firm. Repeat as above.

Decorate with Powdered Sugar Icing (See Citrus Sugar Cookie Recipe).

Posted to FOODWINE Digest 13 Dec 96 Recipe by: Laura Hunter

From: Laura Hunter <LHunter722@...> Date: Fri, 13 Dec 1996 15:19:34 -0500

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