Gingerbread Cookie Cut Outs
Contributed by: News Canada
(NC) - A versatile cookie that can become an edible gift tag, place-card or holiday decoration.
- 1 cup Crisco Shortening 250 mL
- 1 cup packed brown sugar 250 mL
- 2 eggs 2
- 1 1/4 cups molasses 300 mL
- 6 cups Robin Hood All Purpose Flour 1.5 L
- 2 1/2 tsp ground ginger 12 mL
- 2 tsp ground cinnamon 10 mL
- 1 tsp each baking soda, salt and ground cloves 5 mL
Beat shortening and brown sugar in large bowl until creamy. Add eggs and molasses, beating until smooth. Combine remaining dry ingredients. Gradually add to molasses mixture, stirring in the last portion with a wooden spoon. Knead dough with hands if necessary to make a smooth dough. Wrap dough in plastic wrap and chill 1 hour for easy rolling.
Roll out dough, a portion at a time, on floured board to 1/4" (6 mm) thickness. Cut into desired shapes. Place on lightly greased baking sheets. Cut a hole on top of cookie using a straw.
Bake in centre of 350º F (180º C) oven for 12-15 minutes, or until firm (time will vary with size of cookies). Re-cut hole with straw. Transfer to racks; cool completely. Decorate as desired. String ribbon through hole for hanging.
Preparation time: 25 minutes - Baking time: 15 minutes - Freezing: excellent
Serving Size: Makes 9 Dozen (can be halved)