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Name: Gingerbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 95
Cuisine: not set
Ingredients: 3 cups All purpose flour; 4 tsp ground ginger; 1 tbsp Cinnamon; 1/2 tsp allspice; 1/2 tsp salt; 1/2 tsp Baking soda; 3/4 cup Unsalted butter melted; 3/4 cup Brown sugar; 1 egg; 1/2 cup molasses

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INGREDIENTS

3 cups All purpose flour
4 tsp ground ginger
1 tbsp Cinnamon
1/2 tsp allspice
1/2 tsp salt
1/2 tsp Baking soda
3/4 cup Unsalted butter ; melted
3/4 cup Brown sugar
1 egg
1/2 cup molasses

INSTRUCTIONS

Stir 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. Make a well in centre.

Beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min or up to 1 week, or freeze up to 1 month.

Preheat oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray. Roll out 1 disc of dough on a floured surface until 1/8 in thick. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.

Bake in centre of oven until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.

NOTES

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Gingerbread

3 cups All purpose flour
4 tsp ground ginger
1 tbsp Cinnamon
1/2 tsp allspice
1/2 tsp salt
1/2 tsp Baking soda
3/4 cup Unsalted butter melted
3/4 cup Brown sugar
1 egg
1/2 cup molasses

Stir 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl.  Make a well in centre.

Beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min.  Beat in egg and molasses.  Pour molasses mixture into flour mixture.  Stir until all flour is incorporated.  Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft.  Divide dough into 4 portions.  Form into discs.  Wrap in plastic wrap.  Refrigerate until chilled, at least 30 min or up to 1 week, or freeze up to 1 month.

Preheat oven to 350F.  Line 2 baking sheets with parchment, or spray with cooking spray.  Roll out 1 disc of dough on a floured surface until 1/8 in thick.  Cut into shapes using cookie cutters.  Transfer to prepared baking sheets.

Bake in centre of oven until deep brown around edges and firm to the touch, about 7 min.  Larger cut-outs may require more baking time.  Repeat with remaining dough.  Transfer cookies to racks to cool.  Cool sheets slightly before the next batch.  Store in an airtight container up to 1 month.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 95 Servings

Calories: 37
Calories from Fat: 14 (38%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 5.8mg		2 %
Sodium 17.3mg		1 %
Potassium 21.3mg		1 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 5.3g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 37

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