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Gingerbread Cookies
 | 1/4 cup butter |
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| 1/2 cup brown sugar |
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| 1/2 cup molasses |
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| 3/4 teaspoon baking soda |
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| 1 teaspoon cinnamon |
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| 1 teaspoon ginger |
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| 1/4 teaspoon nutmeg |
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| 1/3 cup water |
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Blend butter and brown sugar until creamy.
Beat in the molasses. Add 1 cup flour, baking soda, cinnamon, ginger and nutmeg
and blend. Add the remaining flour alternately with 1/3 cup water. It may
be necessary to knead the last cup of flour by hand as the dough will be very
stiff. Form the dough into a ball and cover with plastic wrap.
Let set 20 minutes before molding or stamping.
Spray molds with a cooking spray. Lightly dust
with flour. Tap the mold to remove any excess flour. You will have to re-flour
the mold before each cookie, but do not re-oil it. Take a piece of dough and
press the dough into the mold adding more if needed. Using a sawing motion with
a sharp knife, trim the back of the cookie so it is flush with the edge of the
mold. Push a large, extra piece of dough against dough in mold and gently pull
the cookie dough from the mold. Place on an ungreased cookie sheet lined with
parchment paper and bake at 350 degrees F until they just start to brown.
Buttery Sugar Cookies
| 1 cup butter, softened |
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| 1, 3 oz. package cream cheese, softened
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| 3/4 cup sugar |
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| 1 large egg |
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| 1 teaspoon vanilla |
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| 3 cups all purpose flour |
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In a large mixer bowl combine all ingredients,
except flour. Beat at medium speed, scraping the bowl often until creamy.
Reduce speed to low; add flour. Beat scraping bowl often, until well
mixed. Divide dough into 2 equal portions; wrap in plastic wrap and
refrigerate until firm (at least 2 hours).
Spray molds with a cooking spray. Lightly dust
with flour. Tap the mold to remove any excess flour. You will have to re-flour
the mold before each cookie, but do not re-oil it. Take a piece of dough and
press the dough into the mold adding more if needed. Using a sawing motion with
a sharp knife, trim the back of the cookie so it is flush with the edge of the
mold. Push a large, extra piece of dough against dough in mold and gently pull
the cookie dough from the mold. Place on an ungreased cookie sheet lined with
parchment paper and bake at 350 degrees F until they just start to brown.
Chocolate Cookies
| 1/2 cup butter |
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| 3/4 cup sugar |
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| 1 egg |
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| 1 teaspoon vanilla |
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| 1-1/2 cups all purpose flour |
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| 1/3 cup unsweetened cocoa |
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| 1/2 teaspoon baking powder |
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| 1/2 teaspoon baking soda |
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| 1/4 teaspoon salt |
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In a large mixer bowl beat butter, sugar, egg and
vanilla until well blended. In medium bowl, stir together flour, cocoa,
baking powder, baking soda and salt; add to butter mixture and blend well.
Refrigerate dough about an hour or until firm enough to roll or mold.
Spray molds with a cooking spray. Lightly dust
with flour. Tap the mold to remove any excess flour. You will have to re-flour
the mold before each cookie, but do not re-oil it. Take a piece of dough and
press the dough into the mold adding more if needed. Using a sawing motion with
a sharp knife, trim the back of the cookie so it is flush with the edge of the
mold. Push a large, extra piece of dough against dough in mold and gently pull
the cookie dough from the mold. Place on an ungreased cookie sheet lined with
parchment paper and bake at 350 degrees F until they just start to brown.
Thanks from
countrykitchensa.com
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