Gingerbread Cutouts
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup molasses
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 -2 tablespoon cold water
- 1 lb white candy coating
- 3 tablespoons shortening
directions
- In a mixing bowl, cream the butter and brown sugar.
- Beat in molasses and egg.
- Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water.
- Mix well.
- Cover and refrigerate for 1 hour or until easy to handle.
- On a well-floured surface, roll out dough to 1/4-in. thickness.
- Cut with a cutter of your choice dipped in flour.
- Place 2 inches apart on greased baking sheets.
- Bake at 350 for 9-11 minutes or until edges are firm.
- Don't overbake!
- Remove to wire racks to cool.
- In a microwave-safe bowl, microwave confectionary coating and shortening for 2 minutes.
- Stir; microwave for an additional 2 minutes.
- Stir until completely melted and smooth. Dip cooled cookies into white chocolate and place on waxed paper to harden, OR pour white.
- chocolate into pastry bag or ziploc bag.
- If using ziploc bag, snip a small end from one corner.
- Drizzle chocolate over cookies set upon waxed paper; let chocolate harden completely before handling.
- Yield: about 2 dozen.
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RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)