"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Azizi
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Butter
1 cup Sugar
1 cup Molasses
1/2 cup Brown Sugar
1 Egg
4 cups Flour
1 tsp. Baking Soda
1 pinch Salt
3/4 cup Plain Yogurt
1/2 tsp Vanilla
1 tsp Ground Cinnamon
OR
1/2 tsp Ground Ginger &
1/2 tsp Ground Cloves

Directions:
Directions:
Combine Flour, Salt, Baking Soda, & Spices and set aside. In a separate bowl, cream the Butter, then stir in the Sugar, Molasses & Brown Sugar. Add the Egg & beat until fluffy. Add the dry mix & begin to stir. Add the yogurt & Vanilla and stir until mixed. Shape into a ball and chill for 12 hours (dough will be sticky). Preheat oven to 350. Flour board with Flour & Sugar. Roll dough to 1/4 in. thick. Cut with cookie cutters & transfer to a greased cookie sheet. Bake 12-15 minutes. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
varies by cookie size
Preparation Time:
Preparation Time:
20 min to mix, 12 hours to chill and about an hour and a half to bake all.
Personal Notes:
Personal Notes:
I usually make the dough in the evening and chill overnight. Sometimes I only bake about half the dough and the rest a couple of days later. It makes plenty of cookies!

 

 

 

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