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Soft Gingerbread Cookie Recipe


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     Soft Gingerbread Cookie

Category   Desserts - Breads
Sub Category   None

1 cup white sugar
1 cup butter or shortening
1 cup molasses ( use the dark, not the fancy)
1 egg
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp nutmeg
tsp salt
1 cup milk with 1 tbsp of vinegar added to it
2 tsp baking soda (add to the milk with vinegar)
1 tbsp of vinegar with 1 tsp of baking soda
4-5c flour

1. Cream butter and sugar. Add molasses and egg, and continue to cream mixture.
2. Add two teaspoons of soda to the sour milk and one teaspoon of soda to the tablespoon of vinegar. Add milk, vinegar, spices, and salt to the molasses and egg mixture.
3. Fold in the 5 cups of flour. The dough will be very sticky but you should be able to roll out a piece into a small ball. Transfer dough into 2 separate plastic wrap disc and refrigerate the batter before rolling and cutting into shapes on a lightly floured board.
4. Roll on a lightly floured surface and cut into shapes; bake for 10 minutes at 350 degrees. If the cookies are really fat (thick) it may take 12 to 13 minutes. Keep an eye on the oven. They will not indent when you touch them when ready to come out.

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