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| Photo from McCormick.com |
Adapted from a recipe found at the Simply Recipes website. Posted by Elise.
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1 cup unsalted butter (room temperature, softened)
3/4 teaspoon baking soda
1 cup unsalted butter (room temperature, softened)
1/2 cup Butter flavored Crisco
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup molasses (or honey if you don't like molasses)
I use Wilton products for Royal Icing. Instead of just water add 1/2 tsp of Clear Vanilla and 1/2 tsp of No Color Almond Extract after the first two Tbs of water. The original recipe is HERE.
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup molasses (or honey if you don't like molasses)
- Optional raisins, chocolate chips, candy pieces, frosting
I use Wilton products for Royal Icing. Instead of just water add 1/2 tsp of Clear Vanilla and 1/2 tsp of No Color Almond Extract after the first two Tbs of water. The original recipe is HERE.
Method
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/4 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Makes 16 5-inch long cookies.
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