Serves: 30
1. Beat brown sugar, shortening, molasses and water in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°. Grease cookie sheet lightly with shortening or spray with cooking spray.
3. Roll dough 1/4 inch thick on floured surface. Cut with floured gingerbread cutter or other shaped cutter. Place about 2 inches apart on cookie sheet.
4. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with colored frosting, colored sugar and candies if desired.
*If using self-rising flour, omit baking soda and salt.
Using Cookie Cutters
When using a cookie cutter that has one wide end and one narrow end, alternate the placement of it as you are cutting out the cookies. In other words, cut the first cookie with the wide end of the cutter toward you, then cut the next cookie with the narrow end toward you. This way, you can cut more cookies out of the dough.
NUTRITION FACTS: 1 Cookie Calories 195 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 135mg Carbohydrate 40g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 14% Iron 24% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gingerbread Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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