Molasses Cutouts Recipe
Ingredients
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cocoa | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup light molasses | ||
| Ornamental Frosting | ||
Directions
1. Sift flour, baking soda, salt, cocoa, ginger, cinnamon and cloves onto wax paper.
2. Beat butter or margarine until fluffy in a large bowl with electric mixer at high speed; add sugar gradually, beating well after each addition. Add egg and molasses; beat well. Stir in flour mixture; blend well. Wrap in plastic wrap or aluminum foil; refrigerate several hours, or overnight.
3. Roll out dough, a quarter at a time, on a floured pastry cloth or pastry board; cut into animal shapes with 3-inch cookie cutters. Place on cookie sheets.
4. Bake in moderate oven (350°) for 8 minutes, or until edges are browned. Let cookies cool a few minutes on cookie sheets. Remove to wire racks with spatula; cool.
5. Decorate the cookies with ornamental frosting, following directions Store them in an airtight metal container.
2. Beat butter or margarine until fluffy in a large bowl with electric mixer at high speed; add sugar gradually, beating well after each addition. Add egg and molasses; beat well. Stir in flour mixture; blend well. Wrap in plastic wrap or aluminum foil; refrigerate several hours, or overnight.
3. Roll out dough, a quarter at a time, on a floured pastry cloth or pastry board; cut into animal shapes with 3-inch cookie cutters. Place on cookie sheets.
4. Bake in moderate oven (350°) for 8 minutes, or until edges are browned. Let cookies cool a few minutes on cookie sheets. Remove to wire racks with spatula; cool.
5. Decorate the cookies with ornamental frosting, following directions Store them in an airtight metal container.
Chef
