Kid-tested gingerbread
3 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Light-brown sugar |
| 1½ | teaspoon | Each of cinnamon and |
| Ground ginger | ||
| ¼ | teaspoon | Salt |
| ¾ | teaspoon | Baking soda |
| ¼ | cup | Boiling water |
| ½ | cup | Unsalted butter |
| ¼ | cup | Molasses |
| 2 | cups | All-purpose flour |
Directions
Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1½ cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out.
Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to ¼-inch thickness.
Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm.
Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies.
Source: Chatelaine magazine, December 1993, page 109