Card Gingerbread
Yield
1 dozenPrep
30 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| ½ | cup |
molasses
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ½ | tablespoon |
ginger
scant |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 118 | ml |
molasses
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
|
|
| 79 | ml |
brown sugar
|
*
|
| 591 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
ginger
scant |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
Directions
Cream butter and sugar.
Mix in egg; stir in molasses. Sift flour with dry ingredients and add to butter.
Turn to floured board and roll ¼ inch thick; cut oblong 3x4 inch.
Score cards with knife in ½ inch parallel lines.
Place on greased cookie sheet. Bake slow at 325℉ (160℃).
