Creative Woodworks & crafts-125-2007-Holiday, страница 53

1. Measure 3-1/2 cups flour; sift together with spices, baking soda, and salt; set aside. Beat buffer with an electric rnixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, approximately 2 minutes. Add the egg and mix well. Stop fhe mixer arid add the molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spocn.

2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.

3. Heat oven to 375°. Lightly grease baking sheets.

4. Work with one part of dough at a time, leaving the remaining parts in the refrigerator urilil you are ready to use them. Roll the well-chilled dough on a floured board or between sheets of waxed paper fo 1/8" thick. Cut out with cookie cutters and carefully transfer fo prepared baking sheets, leaving 1" between each cookie.

5. Bake just until fhe cookies are lightly browned and set. 7 to 10 minutes. Do not overbake. Transfer from baking sheets to a wire rack and cool complelely before decorating as desired. Store in airtight containers.

b3

Gingerbread Cookies \

Yield: 42 cookies Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking lime: 7-10 miriules

3 1/2 cups unsifted all purpose flour

1/2 cup bulter, softened

3/4 cup sugar

3/4 cup light molasses

1 egg

1-1/2 tsp. ground ginger 1-1/2 tsp. cinnamon 1 tsp. baking soda 1 Isp. grated lemon rind l tsp. cloves, ground 1/4 tsp. salt

Candy decorations as desired