Gingerbread Cookies
Gingerbread Cookies
5-5 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. Cinnamon-Vanilla Spice Blend
2 tsp. ginger
1 tsp. nutmeg
1 c. shortening
1 c. sugar
1 1/4 c. molasses
2 eggs, beaten
Heat oven to 375 degrees. Stir together the flour, baking soda, salt, Cinnamon Vanilla Spice, ginger and nutmeg in the Thatsa (tm) bowl, set aside. Melt shortening in a 2 1/2 qt. saucepan. Cool slightly. Stir in sugar, molasses and eggs with saucy silicone spatula, mix well. Stir in 4 cups of reserved flour mixture, mixing well.
Turn mixture onto floured Simply Perfect Pastry Sheet (tm). Knead in remaining flour mixture by hand. Add a little more flour, if necessary, to make a firm dough. Roll out on lightly floured Pastry Sheet to 1/4" thickness. Cut out with gingerbread-men or holiday shaped cookie cutters. Bake on the Tupperware Silicone Wonder Mat (tm) lined cookie sheet, for medium sized cookies 6-10 minutes.
Make-ahead Gingerbread Cookies: After kneading in flour mixture, place gingerbread dough in a sealed Tupperware bowl and refrigerate. Refrigerated dough will keep for a week; remove from refrigerator 3 hours prior to rolling so it softens and is workable.
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