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Ingredients

Directions

  • Into large bowl, sift together flour, baking soda, salt, ground ginger, cinnamon, cloves, mace, mustard and black pepper.

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  • In large bowl, with mixer on medium speed, beat butter, sugar and egg until fluffy, 3 minutes. Add molasses, zest and fresh ginger; beat until smooth. Stir in flour mixture in 3 batches. Stir in crystallized ginger.

  • Divide dough in half; shape into disks; wrap in plastic. Refrigerate at least 3 hours or up to 3 to 4 days.

  • To bake, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicon pads.

  • Place half of dough on floured surface; sprinkle with flour. Roll out to 1/4-inch thickness. Using 3-inch cookie cutters, cut dough into shapes; transfer to prepared sheets, spacing at least 1-1/2 inches apart. Reserve scraps.

  • Bake in 375 degree F oven 8 to 10 minutes or until puffed and slightly cracked on top. Transfer cookies to wire rack; let cool.

  • Repeat with second half of dough. Combine scraps and make one more batch. (Dont reuse again or dough will be tough.)

Decorating:

  • After cookies are completely cool, pipe outlines onto cookies or brush it over surfaces. Use icing to attach candies, raisins and nuts, as desired. Makes about 3 dozen 3-inch cookies.


Quick Sugar Icing

Ingredients

Directions

  • In small bowl, stir confectioners sugar, lemon juice and teaspoon vanilla until good icing consistency. If too thick, add a little water. Cover surface directly with plastic wrap; keep at room temperature, up to 3 days.

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