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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 42 |
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Directions: Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking
time: 7 to 10 minutes
1. Measure 3 1/2 cups flour; sift together with spices, baking soda and
salt; set aside. Beat butter with an electric mixer in a large bowl until
smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes.
Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix
on low speed to combine. Stir in dry ingredients with a wooden spoon.
2. Divide dough into four parts. Wrap each one separately in plastic wrap
and refrigerate 2 hours or overnight.
3. Heat oven to 375 degrees. Lightly grease baking sheets.
4. Remove one piece of dough from the refrigerator at a time. Roll the
well-chilled dough on a floured board or between sheets of waxed paper to a
1/8-inch thickness. Cut out with cookie cutters and carefully transfer to
prepared baking sheets, leaving 1-inch between each cookie.
5. Bake just until the cookies are lightly browned and set, 7 to 10
minutes. Do not overbake. Transfer from baking sheets to a wire rack and
cool completely before decorating. Decorate as desired. Store in airtight
containers.
| Ingredients:
3 1/2 Cup(s) Unsifted all-purpose flour
1 1/2 Teaspoon(s) Ground ginger
1 1/2 Teaspoon(s) Cinnamon
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Ground cloves
1/4 Teaspoon(s) Salt
1/2 Cup(s) Butter, softened
3/4 Cup(s) Sugar
1 Egg
3/4 Cup(s) Light molasses
1 Teaspoon(s) Grated lemon rind |
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