Prep: 30 min. + chilling Bake: 10 min./batch + cooling
60 servings
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In a large bowl,
cream butter and brown sugar until light and fluffy. Add egg and
molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and
salt; gradually add to creamed mixture and mix well. Cover and
refrigerate for 4 hours or overnight or until easy to handle.
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On a lightly
floured surface, roll dough to 1/8-in. thickness. Cut with floured
2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
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Bake at 350°
for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Tint some of the frosting red and some green. Decorate cookies.
Yield: 5 dozen.
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