"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cookie Cutter Ginger Crisps Recipe

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This recipe for Cookie Cutter Ginger Crisps, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009


1 cups (2 sticks) butter, softened
cup brown sugar
cup sugar
1/3 cup molasses
2/3 cup light corn syrup
4 cups sifted flour
1 teaspoons ground cinnamon
1 teaspoons ground ginger
1 teaspoon salt
1 teaspoon baking soda
teaspoon ground cloves

1.Heat oven to 350 degrees F.
2.Beat butter and sugars together, using a mixer on medium speed, until light and fluffy. Beat in molasses and corn syrup until well combined. Add in the remaining ingredients and stir until a smooth dough forms. Chill for 30 minutes.
3.Roll out on a lightly floured surface to less than 1/8-inch thick. Cut with floured cutters. Bake on greased cookie sheet for 8 minutes.




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