Gingerbread Dough for Structures
INGREDIENTS:
1/2 c Sugar
1/2 c Vegetable oil or melted
-shortening
1/2 c Molasses
2 c Flour
2 ts Ginger
1/2 ts Cinnamon
1/4 ts Salt
1/2 c Sugar
1/2 c Vegetable oil or melted
-shortening
1/2 c Molasses
2 c Flour
2 ts Ginger
1/2 ts Cinnamon
1/4 ts Salt
In a large bowl with a fork, stir together sugar, oil, and molasses until well combined.
Add 1 3/4 cups flour, ginger, cinnamon, and salt. Stir until mixture is well combined. With hands, knead in as much of remaining flour to make a stiff yet manageable dough.
Preheat oven to 350 degrees. Between pieces of waxed paper, roll out dough 1/4-inch thick. Cut out cookies or gingerbread house pieces. Place 2 inches apart on lightly greased cookie sheets and bake 10 to 12 minutes or until edges begin to brown. Cool several minutes on baking sheets and then remove to cooling racks to cool completely.
Notes: Recipe courtesy of Joanne Hayes, 365 Great Brownies and Cookies
Add 1 3/4 cups flour, ginger, cinnamon, and salt. Stir until mixture is well combined. With hands, knead in as much of remaining flour to make a stiff yet manageable dough.
Preheat oven to 350 degrees. Between pieces of waxed paper, roll out dough 1/4-inch thick. Cut out cookies or gingerbread house pieces. Place 2 inches apart on lightly greased cookie sheets and bake 10 to 12 minutes or until edges begin to brown. Cool several minutes on baking sheets and then remove to cooling racks to cool completely.
Notes: Recipe courtesy of Joanne Hayes, 365 Great Brownies and Cookies