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Spiced Molasses Cookies

a guest Oct 2nd, 2012 8 Never
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  2. From Sugarbaker's Cookie Cutter Cookbook
  4. 1 cup (2 sticks) unsalted butter, room temperature
  5. 1 cup packed light brown sugar
  6. 2 large eggs
  7. 2/3 cup molasses
  8. 2 teaspoon vanilla extract
  9. 5 cups bleached all purpose flour
  10. 1 T. ground ginger
  11. 2 t. baking soda
  12. 1 t. ground cinnamon
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon nutmeg
  16. •     In a large bowl, using a mixer, beat the butter and sugar until light in color and creamy.  Add the eggs one at a time, beating well after each.  Beat in the molasses and vanilla until thoroughly combines.
  17. •     In a medium bowl, add the flour,  ginger, baking soda, cinnamon, salt and nutmeg. Stir to blend.
  18. •     Add the flour mixture to the butter mixture a little at a time and beat well.  Scrape the dough into a resealable plastic bag.  Seal and Chill the dough for 1 to 2 hours.  This dough is soft, so you must chill before cutting!
  19. •     Preheat oven to 350.  Flour the work surface and rolling pin,  Remove half the dough from the plastic bag; rewrap and refrigerate the other half.  Roll the dough to a thickness of 1/4 inch and cut into shapes.   With a spatula, transfer cookie cutouts to a lightly greased or parchment lined baking sheet, keeping them at least 2 inches apart.  Form scraps into a ball and chill for 15 minutes, reroll and cut remaining dough and scraps.  
  20. •     Bake 10-15 minutes or until the bottoms are lightly browned.  Cool cookies on the baking sheet for 3 minutes and transfer to a rack to cool completely.
  21. Makes approximately 5 dozen three inch cookies.
  22. ICING:  
  23. CK Products ROYAL ICING MIX, follow package instructions
  24. Available at Midwest Baking Supply  2716 NW 10th, OKC  (405) 942-3489
  26. Amerigel Colors - Soft Gel Paste Food Color
  27. Available at Midwest Baking Supply and Hobby Lobby
  29. Great website for cookie cutters, baking and decorating supplies:  www.KarensCookies.net
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