Serves: 60
Total Calories: 49
1. In large bowl, combine 3/4 cup sugar and shortening beat until light and fluffy. Add molasses, coffee, vanilla and egg blend well. (Mixture may appear curdled.) Add flour, baking soda, ginger, cinnamon, allspice and salt mix well. Cover with plastic wrap refrigerate at least 2 hours for easier handling.
2. Heat oven to 350°F. On well-floured surface, roll out dough to 1/8 to 1/4-inch thickness.* Cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle lightly with sugar.
3. Bake at 350°F. for 8 to 12 minutes or until set. Immediately remove from cookie sheets.
TIP: * Rolling dough 1/8 inch thick will yield a thin, crisp cookie rolling to 1/4-inch thickness will yield a more cakelike cookie.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 4 mg 1% * Sodium: 30 mg 1% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: Tips for Making Shaped Cookies
This Ginger Cookie Cutouts recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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