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by Caitlin Saniga

Write down this recipe, and store it in your favorite cookbook forever. It's simple but perfect.

Write down this recipe, and store it in your favorite cookbook forever. It’s simple but perfect.

  • 3 cups whole-wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract

Mix the flour, ginger, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside. Beat the butter and brown sugar in a large bowl until light and fluffy. Add the molasses, egg and vanilla; mix well. Gradually beat in the flour mixture on low speed until well mixed. Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Transfer to wire racks to cool completely. Decorate the cooled cookies as desired. Store the cookies in airtight container up to 1 week.

Makes about 2 dozen.

Recipe adapted from: AllRecipes.com

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