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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Gingerbread Cookies Recipe

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This recipe for Easy Gingerbread Cookies is from The Roth-Albertson Family Cookbook Project, 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:  
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 cup all-purpose flour
¼ tablespoons mild molasses
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
Directions:
Directions:
1. In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.

2. Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

3. Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread
boy or girl cookie cutters. On un-greased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough,
re-rolling scraps as necessary.

4. Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes;
remove to cooling rack to cool completely, about 20 minutes.
Number Of Servings:
Number Of Servings:
22
Preparation Time:
Preparation Time:
25 MIN Total 1 HR 50 MIN

 

 

 

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