(Adrienne Found)
1 cup butter room temp
1 cup sugar
1 egg
1 cup dark molasses
2 T white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat eggs molasses and vinegar
Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap and refrigerate for 30-90 minutes.
When the dough is done chilling, preheat oven to 350. Working in sections roll the dough to 1/2 inch thick on a floured surge, cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 for 9-11 minutes. Let cookies cool on pan for 5 minutes then remove to cooling rack.
Repeat with remaining dough
Decorate cooled cookies with royal or buttercream icing or eat them as they are!!
**Bake 7 minutes convection
Makes 3 dozen large cookies
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