Post by zanadu on Dec 30, 2008 8:00:15 GMT -5
3 cups flour
2 tsp. baking soda
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 tsp. cider vinegar
Sift together flour, soda, ginger, cinnamon, cloves and salt onto
waxed paper. Beat together shortening, sugar and egg in large bowl
with mixer until fluffy, for about 3 minutes. Beat in molasses and
vinegar. Stir in flour mixture until blended and smooth. Gather
dough into ball; wrap and chill several hours.
Heat oven to 375. Divide dough in half. Roll out half the doug with
lightly floured rolling pin on lightly floured surface to generous
1/8" thickness. Keep remaining dough refrigerated. Cut out cookies
with bunny shaped cookie cutter. Place 1" apart on lightly greased
baking sheets. Reroll scraps, using all dough. Repeat with remaining
half of dough. Bake 5-7 minutes until firm. Transfer to wire rack to
cool. Ice with Decorator Icing as desired. Let cookies stand until
icing is set. Store airtight between sheets of waxed paper up to 2
weeks.
2 tsp. baking soda
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 tsp. cider vinegar
Sift together flour, soda, ginger, cinnamon, cloves and salt onto
waxed paper. Beat together shortening, sugar and egg in large bowl
with mixer until fluffy, for about 3 minutes. Beat in molasses and
vinegar. Stir in flour mixture until blended and smooth. Gather
dough into ball; wrap and chill several hours.
Heat oven to 375. Divide dough in half. Roll out half the doug with
lightly floured rolling pin on lightly floured surface to generous
1/8" thickness. Keep remaining dough refrigerated. Cut out cookies
with bunny shaped cookie cutter. Place 1" apart on lightly greased
baking sheets. Reroll scraps, using all dough. Repeat with remaining
half of dough. Bake 5-7 minutes until firm. Transfer to wire rack to
cool. Ice with Decorator Icing as desired. Let cookies stand until
icing is set. Store airtight between sheets of waxed paper up to 2
weeks.