Dark Molasses Gingerbread Cookies
169
Holiday Gingerbread Cookies recipe
Ingredients
| ½ | cup |
vegetable shortening
|
* |
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
water
cold |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
molasses
|
|
| 1 | x |
all-purpose flour
|
* |
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
ginger
|
* |
| ½ | teaspoon |
salt
|
Directions
Cream shortening and sugar in mixing bowl, beat in eggs.
Mix water and baking soda in small bowl until dissolved.
Add baking soda mixture and sorghum to butter mixture.
Sift 5½ cups of the flour, the spices and salt together.
Blend into dough. Divide dough into 4 balls.
Wrap in plastic wrap. Flatten and refrigerate overnight.
Heat oven to 350℉ (180℃). Roll 1 portion of dough out at a time on lightly floured surface.
Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
Do not overbake.
Decorate cookies if you wish.
Nutrition Facts
Serving Size 10g (0.4 oz)Amount per Serving
Calories 6076% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 159mg
53%
Sodium 655mg
27%
Total Carbohydrate
46g
46%
Dietary Fiber 1g
5%
Sugars g
Protein
16g
Vitamin A 4%
•
Vitamin C 1%
Calcium 21%
•
Iron 35%
* based on a 2,000 calorie diet
How is this calculated?
