Gingerbread cookie mix with recipe
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| ¾ | teaspoon | Salt |
| ½ | cup | Sugar |
| ½ | teaspoon | Baking soda |
| ¾ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg COOKIES: |
| 1 | pack | Mix |
| ½ | cup | Molasses |
| ½ | cup | Butter, softened |
| ¼ | cup | Hot water |
Directions
Mix: Combine and store in an airtight container.
Gingerbread Cookies: Preheat oven to 375. Beat all ingredients until smooth. Refrigerate 2 hours. Cut dough in quarters and work with one at a time, leaving rest in fridge. Roll out ¼" thick on a floured board. Cut into assorted shapes and place on ungreased cookie sheets.
Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-17-94