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Gingerbread cookies/house dough Recipe


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     Gingerbread cookies/house dough

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   14-16 size matters

1/3 cup light brown sugar packed
2 oz. (4 Tbs.) unsalted butter
1/2 cup molasses or dark corn syrup (I use molasses)
2 Tbs. milk (I always need a bit more)
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Preheat oven to 350. Butter cookie sheets or cook on parchment paper. I found that I had to grease each time.
In a bowl, cream brown sugar and butter until light. Beat in molasses or syrup and milk. Set aside.
Sift together- flour, baking soda, cloves, cinnamon, ginger, nutmeg, and salt. Add to butter mixture gradually and blend thoroughly, kneading in by hand, the last of the flour mixture. Dough should be stiff. Add a bit more milk if dough is too crumbly.
Roll out on floured surface to 1/4 inch thick. Cut out figures with cutters, remove scraps of dough and reuse. Or, cut into house shapes to make gingerbread house. Use royal icing to glue house together. Bake in oven 12-15 minutes until lightly browned on edges. Watch so they don't burn. Transfer to cooling rack and let cool.
Serving Suggestions
Decorated gingerbread people with simple white icing piped through a tiny corner of a ziplock. This was a great recipe in my PreK class for years.

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