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Gingerbread Edible Ornaments Recipe

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This recipe for Gingerbread Edible Ornaments is from Homemade Memories, 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:  
2⅔ cups flour
⅓ cup brown sugar
⅓ cup plus 2 tsps. molasses
1 egg
⅓ cup butter, room temperature
⅓ tsp. baking soda
⅓ tsp. salt
⅓ tsp. allspice
⅓ tsp. cloves
⅓ tsp. cinnamon
⅓ tsp. ginger
Directions:
Directions:
Preheat oven to 375ºF. Reserve 1⅔ cups flour. Mix 1 cup flour and remaining ingredients in a large mixing bowl at low speed until blended. Scrape bowl often. Increase speed to medium and beat two minutes or until very smooth. Reduce speed to low; add remaining flour 1 cup at a time until dough is very stiff. If you are using a small mixer, the last flour may need to be kneaded by hand. Baked gingerbread readily absorbs moisture. Store in a cool dry place. Roll dough into a circle approximately 12" in diameter, ¼" thick. Dip cutters in flour before cutting. Place cookies on ungreased cookie sheet. Cut holes using a round cake decorating tip. Bake 8-10 minutes or until lightly browned. Remove to rack to cool. Tie on ribbons for hanging. Makes 2 dozen.

 

 

 

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