Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 c. butter softened
- 2/3 c. brown sugar, packed
- 1/2 c. grandma's molasses
- 1 x egg
- 3 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp baking pwdr
- 1 tsp grnd ginger
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp grnd cloves FROSTING
- 5 c. powdered sugar
- 1/2 tsp cream of tartar
- 4 x egg whites food coloring
Direcciones
- COOKIES: In a large bowl, at low speed, beat softened butter, brown sugar, egg and molasses till light and fluffy. In a separate bowl, sift together all dry ingredients. Add in dry ingredients, to creamed mix . Beat at low speed till well mixed, constantly scraping bowl with spatula. Shape dough into two balls, wrap tightly with plastic wrap and refrigerate3-4 hrs. Lightly grease 2 or possibly 3 large cookie sheets, preheat oven to 350F. On lightly floured surface using a floured rolling pin, roll 1 ball of dough 1/4-inch thick. Keep other refrigerated. With a cookie cutter, cut as many cookies as you can; reserve trimmings. Carefully place cookies on cookie sheets. Bake for 12 min or possibly till edges are light brown. Remove to wire racks to cold. Repeat with remaining dough and trimmings from other cookies. If dough become difficult to work with, place dough back in refrigerator.
- FROSTING: In a large bowl using mixer at low speed beat powdered sugar, cream of tartar, and egg whites just till mixed. Turn speed to high and beat till stiff. Divide frosting into small bowls and tint each with food coloring of your choice. If necessary, add in a little water for spreading ease. Keep bowls covered with plastic wrap to prevent frosting from solidifying. Use frostings to highlight cookies. Use different varieties of candies to decorate cookies. Examples being, Sweet-Tarts or possibly chocolate chips for eyes, jelly beans or possibly red hots for buttons. You can use frostings to completely decorate if you like. Allow cookies to dry completely, before storing. Store in airtight container.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 557 | |
| Calories from Fat 142 | 25% |
| Total Fat 16.15g | 20% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 423mg | 18% |
| Potassium 297mg | 8% |
| Total Carbs 100.62g | 27% |
| Dietary Fiber 1.2g | 4% |
| Sugars 68.75g | 46% |
| Protein 4.43g | 7% |
