Christmas Cookies - Cutout variations Dark
MERRY CHRISTMAS COOKIES ( https://www.gutenberg.org/cache/epub/72443/images/brnkey.jpg Recipe) Soft, cushiony cookies, dark or light.DARK DOUGH.... For animal shapes, toy shapes, and boy and girl figures.
Mix together thoroughly ...
[*]⅓ cup soft shortening
[*]⅓ cup brown sugar
[*]1 egg
[*]⅔ cup molasses
Sift together and stir in ...
[*]2¾ cups sifted GOLD MEDAL Flour
[*]1 tsp. soda
[*]1 tsp. salt
[*]2 tsp. cinnamon
[*]1 tsp. ginger
Chill dough. Roll out thick (¼″). Cut into desired shapes. Place 1″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. When cool, ice and decorate as desired.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
LIGHT DOUGH For bells, stockings, stars, wreaths, etc.
Follow https://www.gutenberg.org/cache/epub/72443/images/key.jpg recipe for Dark Dough above except substitute honey for molasses, and granulated sugar for brown. Use 1 tsp. vanilla in place of cinnamon and ginger.
TO HANG ON CHRISTMAS TREE Just loop a piece of green string and press ends into the dough at the top of each cooky before baking. Bake with string-side down on pan.
Betty Crocker Recipe, Public Domain
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