Don't wait for holidays and special occasions to make these delicious cookies. Serve them throughout the year--allowing the season to inspire the fanciful shapes. You might try flower shapes in the spring, sunbursts in the summer, leaves in the autumn and snowflakes in the winter.
Preheat oven to 375 degrees. In a very large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat until thoroughly combined. Then add the egg and beat well. Add the molasses, then the buttermilk. Stir in the baking soda, cinnamon, ginger, salt, cloves, allspice and nutmeg. Gradually stir in the flour. Divide the dough into thirds and wrap each piece in plastic wrap; chill thoroughly. On a lightly floured surface, roll one third of the dough at a time to 1/8 inch thickness. Cut the dough into desired shapes using cookie cutters. Bake the cookies on an ungreased cookie sheet in the 375 oven for 6 to 8 minutes or until the edges are set. Cool the cookies on a wire rack. Repeat with the remaining dough.
To make a buttermilk substitute, measure 1 tablespoon lemon juice or vinegar into a 1 cup measure. Add enough milk to equal one cup and let it stand 5 minutes before adding it to the recipe.
Chill the other thirds of the dough while you are working on one third. Chilled dough and a floured surface are essential!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 84 Servings|
|Calories from Fat: 20 (53%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.9mg||2 %|
|Sodium 1499mg||52 %|
|Potassium 61.6mg||2 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.7g|
|Protein 0.1g||0 %|
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.
Calories per serving: 38
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