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Dark Molasses Gingerbread Cookies

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Dark Molasses Gingerbread Cookies

Holiday Gingerbread Cookies recipe

 

Yield

80 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup vegetable shortening
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1 cup sugar
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3 large eggs
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½ cup water
cold
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2 teaspoons baking soda
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1 cup molasses
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1 x all-purpose flour
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1 teaspoon cinnamon
ground
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½ teaspoon cloves
ground
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1 teaspoon ginger
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
118 ml vegetable shortening
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237 ml sugar
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3 large eggs
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118 ml water
cold
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1E+1 ml baking soda
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237 ml molasses
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1 x all-purpose flour
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5 ml cinnamon
ground
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2.5 ml cloves
ground
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5 ml ginger
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2.5 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 6076% 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?
 

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