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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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