Recipes from the Hart
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Gingerbread Cookies

Cream in a bowl and beat til light and fluffy:
2 sticks of softened butter
1 cup firmly packed light brown sugar

Blend in:
1/2 cup light molasses

Mix together in a seperate bowl and gradually add to the cream mixture:
3 1/2 cups all purpose flour
1 Tablespoon ginger
2 tsps cinnamon
1 tsp baking soda

Chill the dough for a ease of handling then roll out on a floured board
to about an 1/8 inch thickness.
Cut with gingerbread cutters and transfer to a buttered baking sheet.

Bake at 350 degrees for approx. 8-10 minutes.
Let stand before removing from tray.

Makes 6 doz. med. cookies, and 10 doz. miniature cookies.

I have been making these every Christmas for 25 years. This one was for
Nate and the smurfs in the family::))

Peg Hart

Posted on January 12, 2003






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