mazing stencil to use to cut out your cookie shapes and then later
Cream butter and brown sugar; add molasses and blend.
In a separate bowl, blend all other ingredients and then combine with butter mixture.
Cover dough and chill until firm.
Roll out chilled dough on a floured surface.
Cut out gingerbread man shapes with cookie cutter.
Place on buttered cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
After cooked, decorate and ice.
br>Roll out dough right onto the bottom side of cookie pan
mix together flour, baking soda, gingerbread spice mix and salt; add
a 2.5\" round cookie cutter, buttercream in two colors
ours.
Roll out a small amount, cut out a cookie round and test
Mix first five ingredients in shaker with ice.
Shake very well.
Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. ( I poured a little Bailey's in a saucer, dipped the rims, then dipped them into the graham cracker crumbs.I actually crushed them myself so they were not SO powdery).
Top with whipped cream and a Pepperidge Farm gingerbread cookie -- awesome!
o cut out, roll out on slightly floured surface, and cut out using favorite cookie cutters
Cut out elks or other shapes using a lightly floured cookie cutter
Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky.
Roll out dough to approximately 1/8 inch thickness. Cut out with cookie cutters and place on cookie sheets. Bake for 10 minutes.
b>out to about 1/4 inch thickness and using flour dipped cookie
ntil combined.
Turn dough out onto a lightly floured work
e ready to roll it out.
Preheat oven to 350
ough and begin rolling it out until you have a rectangle
or one hour.
Roll out dough on a lightly floured
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Preheat oven to 350\u00b0F Line baking sheets with parchment paper or lightly grease.
Mix the dry ingredients together and set aside.
Cream molasses, sugar and margarine.
Slowly add dry ingredients and beat just until a stiff dough forms.
Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8\" thickness and cut out shapes.
Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
egrees Fahrenheit.
Roll out dough; cut out with cookie cutters.
If the
wl mix together flour, cocoa, gingerbread spice.
Add honey mixture
nd roll cookie dough to about 1/4\" thick.
Cut your