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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gingerbread Cookies (Cookie Cutter) Recipe

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This recipe for Gingerbread Cookies (Cookie Cutter) is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup shortening (margarine)
1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 Tsp. baking soda
1 Tsp. salt
1 Tsp. cinnamon
1 Tsp. cloves
1 Tsp. ginger
Directions:
Directions:
Cream shortening & sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture. Mix well.

Refrigerate for minimum 2 hours or overnight. Roll dough 1/4" thick. Cut into shapes.

Bake @ 350ºF for 8-10 minutes.
Personal Notes:
Personal Notes:
Tips: Keep dough chilled in the refrigerator between batches. Dough spreads while baking. Do not over bake; remove from cookie sheet as soon as possible out of the oven.

 

 

 

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