GINGERBREAD FARM COOKIES
4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup molasses
2 tablespoons vinegar Lemon Icing.
In Medium Mixing Bowl stir together flour, ginger, soda, cinnamon, cloves, and salt. In Large Mixing Bowl beat shortening on medium speed of electric mixer for 30 seconds. Add brown sugar; beat till fluffy. Add egg, molasses, and vinegar; beat well. Gradually add flour mixture and beat till well blended. Apply Seal; chill about 3 hours.
Make cardboard patterns for house and barnyard animals. Working with one-third of the dough at a time, on lightly floured Pastry Sheet roll dough to 1/8-inch thickness. Use a table knife to trace around patterns in dough. (Or, use cookie cutters.) Place dough cutouts on greased cookie sheet. Bake in 375° oven for 5 to 6 minutes or till done. Cool 1 minute; remove to wire rack. Cool. Decorate with Lemon Icing. Store in Sealed Snack-Stor container. Makes 48 three-inch cookies.
Lemon Icing: In Small Mixing Bowl stir together 2 cups sifted powdered sugar, 2 to 3 tablespoons milk and 1/2 teaspoon finely shredded lemon peel to make of spreading consistency. If desired, divide icing and make different colors with a few drops desired food coloring.
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