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Cook'n with Betty Crocker 
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Gingerbread Cookies |
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Serves: 30 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Gingerbread Cookies recipe on the web!!Low-Fat Prep: 25 min; Chill: 2 hr; Bake: 10 to 12 min per sheet; Cool: 30 min; About 2 1/2 dozen 2 1/2-inch cookies If you cut out cookies smaller or larger than 2 1/2 inches, be sure to adjust the bake time by either checking a minute or two before the minimum time for smaller cookies or adding time for larger ones. _ cup packed brown sugar ___ cup shortening _ 1/2 cups dark molasses ___ cup cold water _ cups all-purpose flour _ teaspoons baking soda _ teaspoons ground ginger _ teaspoon ground allspice _ teaspoon ground cinnamon _ teaspoon ground cloves ___ teaspoon salt 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. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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