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Gingerbread Cutouts
Ingredients:
- 4 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup vegetable shortening
- 3/4 cup sugar
- 1 cup light molasses
- 1 large egg
Directions:
- Combine flour, cinnamon, ginger, cloves and salt in a
small bowl. In a separate bowl, thoroughly blend shortening and sugar.
- Add molasses and egg to the shortening and sugar mix, and
beat well.
- Add the flour mixture and mix until a stiff dough
forms. Shape dough into three equal balls; cover and set aside until ready
to roll out.
- Preheat oven to 350 degrees F. Lightly grease and flour
two cookie sheets.
- Between two pieces of floured waxed paper, roll out one
ball of dough to about ¼” thickness.
- Remove top piece of paper. Using cookie cutter, cut out
as many shapes as possible and place about ½” apart on cookie sheets.
- Bake for 10 to 15 minutes or until firm and golden
brown. Cool on wire racks.
Information
provided by Beth Ann Bentley, www.iLunchBox.com. Beth Ann
Bentley is a management and marketing professional focusing on the food and
beverage industry and website marketing. Her experience has concentrated in
restaurant management, sports marketing and special events, public relations
and field marketing. Beth Ann has managed, marketed and consulted with
restaurants and companies in Manhattan and San Francisco, Australia, Singapore,
Taiwan and Hong Kong. She holds a degree in Hotel, Restaurant and Travel
Administrations from the University of Massachusetts, Amherst. Currently
Beth Ann is founder and president of iLunchBox.com, an online media company
dedicated to the pursuit of a healthy lunch for school aged children.
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