Gingerbread Cookies
This classic Betty Crocker gingerbread cookie is one of the best. The combination of ginger, allspice, cloves and cinnamon makes a cookie that is as fragrant as it is delicious.
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34625
Prep Time: 45 min
Total Time: 3 hours 15 min
Makes: About 2 1/2 dozen 2 1/2-inch cookies
Cookies:
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Frosting and Decorations:
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired
Raisins or chocolate chips, if desired
Assorted candies, if desired
1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.
Nutrition Information:
1 Cookie: Calories 270 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 135mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34625
Prep Time: 45 min
Total Time: 3 hours 15 min
Makes: About 2 1/2 dozen 2 1/2-inch cookies
Cookies:
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Frosting and Decorations:
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired
Raisins or chocolate chips, if desired
Assorted candies, if desired
1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.
Nutrition Information:
1 Cookie: Calories 270 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 135mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
posted by jason z at 10:04 AM
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