I got this recipe from Marilyn Nelson in Cleveland. It was a recipe she finagled (sp?)out of a Seattle chef who was known for his gingerbread. The kids and I made them at Christmas to give to friends when they came to the house throughout the holidays. I think Witty might remember....Great memories!
IN A GOOD SIZED POT MELT AND WARM TOGETHER:
2 C dark black strap molasses
1 1/2 C butter
1 C sugar
1 tsp ginger
1/2 tsp cinnamon
1 tsp cloves
ADD: 3 Egg yolks
ADD: 1 T Baking soda dissolved in 1C HOT water
STIR IN: 9-11 C unbleached white flour. Add flour gradually and do not add too much.
CHILL: 2 hours or Freeze: 10-15 min.
ROLL OUT: FLOUR OPT: CUT WITH COOKIE CUTTERS.
DECORATE: RAISINS, NUTS, CHOCOLATE CHIPS ETC. Do not use mold cutters as this dough does not hold when baked.
BAKE: 375 8-10 MIN. Cookies will be soft when done and firm up as they cool. You can poke a hole in them, wrap them and hang on a tree or just put out for Christmas Cheer. Enjoy!
Janice
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