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Lose Weight While Still Enjoying Your Favorite Meals
Try this Water Hack
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1992 1st Place: Gingerbread Bears
Yield: 42 Servings
- 3 1/2 C Unsifted all-purpose flour
- 1 1/2 t ginger,Ground
- 1 1/2 t Cinnamon
- 1 T Baking soda
- 1 T cloves,Ground
- 1/4 T Salt
- 1/2 C Butter,Softened
- 3/4 C Sugar
- 1 Egg
- 3/4 C Light molasses
- 1 T lemon rind,Grated
- Decorations as desired
Preparation time: 35 minutes Chilling time: 2 hours or overnight
Cooking time: 7 to 10 minutes
-
Measure 3 1/2 cups flour; sift together with spices, baking soda and
salt; set aside. Beat butter with an electric mixer in a large bowl
until smooth. Add sugar and mix on high speed until light and fluffy, 2
minutes. Add egg and mix well. Stop the mixer and add molasses and
lemon rind. Mix on low speed to combine. Stir in dry ingredients with a
wooden spoon. -
Divide dough into four parts. Wrap each one separately in plastic
wrap and refrigerate 2 hours or overnight. -
Heat oven to 375 degrees. Lightly grease baking sheets.
-
Remove one piece of dough from the refrigerator at a time. Roll the
well-chilled dough on a floured board or between sheets of waxed paper
to a 1/8-inch thickness. Cut out with cookie cutters and carefully
transfer to prepared baking sheets, leaving 1-inch between each cookie. -
Bake just until the cookies are lightly browned and set, 7 to 10
minutes. Do not overbake. Transfer from baking sheets to a wire rack
and cool completely before decorating. Decorate as desired. Store in
airtight containers.
Source: Blue Ribbon Recipes
Until Next Time… Be Well!
Kind Regards,
RSN