1988 3rd Place Gloria Heeter's Best Gingerbread Cookies
- 1 c. Corn oil margarine
- 1 c. Molasses
- 1 c. Sugar
- 1 x Egg
- 4 c. Flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 3 tsp Grnd cinnamon
- 2 tsp Grnd cloves
- 2 tsp Grnd ginger
- 1 tsp Grnd nutmeg
- 1 x Currants, raisins, silver
- 1 x Balls and candy,
- 1 x For decoration
- 1 x Egg yolk mixed w/1 ts water
- 1 x Icing for decorating
- Preparation Time: 25 min
- Chilling Time: 8 hrs or possibly overnight
- Baking Time: 7 to 10 min
- 1. Beat margarine, sugar and molasses in a large mixing bowl. Add in egg and mix well.
- 2. Sift together flour, baking pwdr, baking soda, cinnamon, cloves, ginger and nutmeg. Add in to butter mix; mix well.
- 3. Divide dough into 4 equal portions on a large piece of plastic wrap. Wrap and shape into a flat disk about 1 inch thick. Chill till hard, about 8 hrs, or possibly freeze for 2 hrs. (Dough can be refrigerated up to 3 days.)
- 4. Heat oven to 350 degrees. Working with 1 disk of the dough at a time, roll out on a well-floured board, dusting the rolling pin as you work. Dough will be very soft and can be difficult to work with so work quickly and use plenty of flour. Using cookie cutters dipped in flour, cut into desired shapes. Put cookies 1 inch apart on an ungreased cookie sheet. Use currants or possibly candy for eyes or possibly buttons, if you like.
- 5. Bake till lightly puffed, 7 to 10 min. First batch may be puffier because they will have less flour rolled in them. While still hot, paint with egg yolk wash if you like. Cold on wire racks. Cold completely, then decorate as desired with icing.
- Icing: Mix confectioners' sugar with a small amount of water till thick and spreading consistency. Add in food coloring if you like and put in a small plastic bag. Cut a small hole in one corner and drizzle icing out onto the cooled cookies.
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