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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 373
% Daily Value**
Total Fat 7g
10%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 435mg
18%
Total Carbohydrate 71g
24%
Dietary Fiber 2g
7%
Sugars 23g
Protein 7g
Vitamin A  4%Vitamin C  0%
Calcium  7%Iron  9%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gingerbread

Date Added: July 17, 2009

Ingredients:

1/4 Cup Butter Soft
1 Teaspoon Baking Soda (dissolved in a little warm water)
1 Teaspoon Ginger finely grated
1/4 Cup Water or milk
1/4 Teaspoon Cloves Ground
1/2 Teaspoon Cinnamon ground Salt
1/2 Cup Brown Sugar packed
1/2 Teaspoon Salt optional
1/2 Cup Molasses light or dark
3 1/2 Cups Flour any kind (I use a mixture of unbleached
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Directions:

1. This recipe makes about thirty cookies.

2. Preheat oven to 350 deg. Cream the butter and brown sugar.

3. Add molasses and continue to beat until well-blended.

4. Sift the flour, then sift it again with the soda, spices, and salt.

5. Add half of the flour mixture to the butter mixture and stir well.

6. Blend in the water until the mixture is smooth.

7. Add the remaining flour mixture, and mix until you have an even dough.

8. Roll the dough onto a greased cookie sheet with a floured rolling pin.

9. Cut out shapes using floured cookie cutters.

10. When you have filled the cookie sheet with shapes, peel away the dough around the shapes, and save that dough for your next batch.

11. Press raisins, fruits, or cookie decorations into each cookie to give each cookie a unique look.

12. Bake at 350deg for 8 minutes, or until the cookies are firm.

13. After the cookies have cooled on a rack, use decorator's icing to finish decorating each cookie.

14. Notes: Before baking, poke an opening at the top of each cookie to provide a hole for hanging.

15. Bake and decorate normally, then run 12-inch lengths of narrow ribbon through the holes and hang the cookies from your Christmas tree.

16. If you'd like to use homemade icing instead of store-bought decorator's icing, mix 1/4 cup of confectioner's sugar with a few drops of water.

17. Use food coloring to make differently colored icings.

18. Spread the icing on the cookies using a knife or a toothpick.

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Dietary Notes:
This recipe is low-cholesterol with 15.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Sulfites, Natural Sweeteners allergies.
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