Difference between revisions of "Desserts/gingerbread boys"
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| − | Heat oven to | + | Heat oven to 350. Roll dough 1/4" thick on lightly floured board. Cut with gingerbread boy cutter or other favorite shaped cutter. Place far apart on lightly greased baking sheet. Bake 10-12 minutes, or until no imprint remains when touched lightly. Ice cooled cookies. |
Latest revision as of 01:07, 7 December 2014
Makes: 30 cookies
Active Time: 60 minutes
Total Time: 3 hours
From: Betty Crocker's Cooky Book, Fourteenth Printing, 1973
Contents
Ingredients
1/3 cup shortening
1 cup brown sugar
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flower
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
Directions
Step 1
Mix shortening, sugar, and molasses thoroughly. Stir in water. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir in. Chill.
Step 2
Heat oven to 350. Roll dough 1/4" thick on lightly floured board. Cut with gingerbread boy cutter or other favorite shaped cutter. Place far apart on lightly greased baking sheet. Bake 10-12 minutes, or until no imprint remains when touched lightly. Ice cooled cookies.
