1. In large mixer bowl, cream butter; gradually add sugar and beat until light. Add molasses and egg and beat to blend well; set aside.
2. In a bowl, stir together flour, baking soda, salt ginger, cinnamon, nutmeg and cloves. Gradually add flour mixture to butter mixture, beating until just blended. Gather dough into a ball and enclose in plastic film; refrigerate at least 1 hour.
3. Preheat oven to 325 degrees. On a lightly floured board, roll out ginger-bread to a thickness of 1/4 inch. Cut out cookies with a floured, 4.5 inch long cutter and transfer to greased baking sheets. Bake until cookies are lightly browned around edges and feel barely firm when touched gently (about 10 minutes). Transfer to wire racks.
4. When cool, decorate with Royal Icing piped from a cone fashioned from parchment paper or aluminum foil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (771g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 876 (40%)|
|Amt Per Serving||% DV|
|Total Fat 97.3g||130 %|
|Saturated Fat 60.1g||300 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 430.4mg||132 %|
|Sodium 62317.6mg||2149 %|
|Potassium 2777.8mg||73 %|
|Total Carbohydrate 340.6g||100 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 338.6g|
|Protein 7.1g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2200
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