"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 Edible Ornaments Recipe

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This recipe for Gingerbread Edible Ornaments, by , is from Recipes of Family & Friends, 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:  
Wilton

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 375F. 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, " 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.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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