(This is a little cookie recipe booklet that I made for my mom when I was a Brownie, waaaaay back when:)
I'm sure I am not alone when I refer to the gingerbread cookie as the quintessential Christmas cookie. When Bridget (of bake at 350) chose cookies as Flavor of the Month, I knew I had no choice, but to spotlight this "tried and true" cookie. (This is my first time participating in FOTM:)
Click HERE to see other cookie links at Bridget's blog.
I have used this recipe for years(from my sister-in-law), and it works like a charm! Besides being tasty, it is easy to roll out and keeps its shape with the cookie cutter version:)
Gingerbread Cookies(I usually double the recipe) Preheat oven to 350 degrees
1/2 cup butter at room temperature
1/2 cup brown sugar
1/2 cup molasses
Mix all of these ingredients together(I use my kitchenAid), and set aside
In large bowl mix together:
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
Add all of this to the other mixture. (I actually put each of these ingredients directly into my kitchenAid.)
On floured surface roll out cookies immediately, or store in the refrigerator up to a week. Bake 8-12. minutes. Let cool on pan for 10 minutes.
Have fun and enjoy!
HAPPY NEW YEAR!!!