"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

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Minga's Offspring, 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!

Contributor:  
Contributor:  
Sandy Smith

Category:
Category:

Ingredients:  
Ingredients:  
4 c. flour
1/2 c. brown sugar
1/3 c. molasses
2 eggs
1/2 c. butter, at room temperature
1/2 tsp each of soda, salt, allspice, cloves, cinnamon, and ginger

Cookie presses and vegetable oil

Directions:
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, mix 1 1/2 c. flour and remaining ingredients at low speed until blended. Scrape bowl often. Increase speed to medium and beat two minutes, or until smooth. Reduce speed to low; add remaining flour, one cup at a time until dough is very stiff. If using a small mixer, the last flour may be stirred or kneaded in by hand. Roll. into 1" balls and place on ungreased cookie sheet. Brush cookie press lightly with vegetable oil. Press dough with desired cookie press. Bake for 8-10 minutes or until lightly browned on edges. Cool 5 minutes on sheet. Cool completely on racks

Number Of Servings:
Number Of Servings:
3-4 dozen
Preparation Time:
Preparation Time:
30 minutes total
Personal Notes:
Personal Notes:
Recipe came with some cookie presses I bought, which were made of heavy ceramic.

 

 

 

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