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Ginger Bread Cookies
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Cutout Cookies

Gena Brackin Rogers

Serves/Makes:3 dozen cookies

  • 1/2 cup (125 ml) sugar
  • 1/2 cup (125 ml) light molasses
  • 2 tsp (10 ml) ground ginger
  • 2 tsp (10 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground cloves
  • 1/2 tsp (2 ml) ground nutmeg
  • 1/4 tsp (1 ml) ground black pepper
  • 2 tsp (10 ml) baking soda
  • 1/2 cup (125 ml) margarine, cut up
  • 1 jumbo egg, beaten
  • 3-1/2 cups (825 ml) all-purpose flour
  • In a 3-quart saucepan, heat sugar molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, sirring occasionally.
  • Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan).
  • Stir in margarine until melted.
  • With a folk, stir in the egg, then the flour.
  • On a lightly floured surface, knead dough until thoroughly mixed.
  • Divide dough in half.
  • Wrap one half of dough with plastic wrap and set aside.
  • Preheat oven to 325 degrees (175 C.).
  • With floured rolling pin, roll remaining half dough slightly thinner than 1/4 inch.
  • With floured 3 to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve the trimmings.
  • Place cookies, 1/2 inch apart, on ungreased large cookie sheet.
  • Reroll trimmings and cut out more cookies.
  • Bake cookies for 12 minutes or until edges are beginning to brown.
  • Remove to wire rack to cool.
  • Repeat with remaining dough.
  • When cookies are cooled, you may decorate with icing if desired.
  • Store cookies in a tightly covered container for up to 2 weeks.

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