Gingerbread Cookies
INGREDIENTS:
1/2 c Vegetable shortening
1/3 c Packed light brown sugar
1/4 c Dark molasses
1 Egg white
1/2 ts Vanilla
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 c Vegetable shortening
1/3 c Packed light brown sugar
1/4 c Dark molasses
1 Egg white
1/2 ts Vanilla
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth. Combine flour, baking soda, baking powder, salt and spices in small bowl. Add to shortening mixture; mix well. Cover; refrigerate until firm, about 8 hours or overnight.
Preheat oven to 350'F. Grease cookie sheets. Rool out dough on lightly floured surface to 1/8" thickness. Cut into desired shapes with cookie. cutters. Place on prepared cookie sheets.
Bake 6-8 minutes or until edges begin to brown. Remove to wire racks; cool completely. Deocrate as desired.
Makes about 2 1/2 dozen cookies.
Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
Preheat oven to 350'F. Grease cookie sheets. Rool out dough on lightly floured surface to 1/8" thickness. Cut into desired shapes with cookie. cutters. Place on prepared cookie sheets.
Bake 6-8 minutes or until edges begin to brown. Remove to wire racks; cool completely. Deocrate as desired.
Makes about 2 1/2 dozen cookies.
Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip