Food recipes
Grandmas Gingerbread Cut-Out Cookies
Grandmas Gingerbread Cut-Out Cookies Ingredients: water, bottled, generic butter, without salt sugars, brown molasses wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table spices, ginge...
Grandmas Gingerbread Cut-Out Cookies
Ingredients:
water, bottled, generic
butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
Directions:
Place the butter in a medium mixing bowl.
Pour boiling water over the butter.
Allow the butter to melt.
Add the brown sugar and molasses, mixing well.
Sift the dry ingredients together.
Add to the molasses mixture, stirring until completely blended.
Chill.
(Chilling overnight allows the seasonings to blend.
Wrap in plastic wrap to do this.)
Roll out dough on floured board to 1/4-inch thickness.
Cut with cookie cutters.
Place on greased cookie sheets.
Bake in preheated 375-degree oven for about 10 minutes.
Remove from the cookie sheet and cool on a rack.
Frost and decorate as desired.
Yield: about 4 dozen cookies depending on the size of the cutter.
(Original recipe is from Christmas Cookies, Wisconsin Electric Power Company (1961).
Ingredients:
water, bottled, generic
butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
Directions:
Place the butter in a medium mixing bowl.
Pour boiling water over the butter.
Allow the butter to melt.
Add the brown sugar and molasses, mixing well.
Sift the dry ingredients together.
Add to the molasses mixture, stirring until completely blended.
Chill.
(Chilling overnight allows the seasonings to blend.
Wrap in plastic wrap to do this.)
Roll out dough on floured board to 1/4-inch thickness.
Cut with cookie cutters.
Place on greased cookie sheets.
Bake in preheated 375-degree oven for about 10 minutes.
Remove from the cookie sheet and cool on a rack.
Frost and decorate as desired.
Yield: about 4 dozen cookies depending on the size of the cutter.
(Original recipe is from Christmas Cookies, Wisconsin Electric Power Company (1961).