Butter Gingerbread Cookies
Source of Recipe
List of Ingredients
1 c butter
1 c white sugar
1 T powdered ginger
2 t cinnamon
1 t ground cloves
1/2 dark Karo syrup or honey
4 c all-purpose flour
1 1/2 t baking soda
1/4 t salt
- Place butter in a large bowl
-Combine sugar, spices, water and corn syrup in small saucepan.
-Bring to a boil, stirring constantly.
-Remove from heat and pour over butter.
-Stir until butter melts; allow to cook until lukewarm.
-Combine flour, baking soda, and salt (I like to run them through a sifter to be sure there are no hidden lumps).
-Mix well into butter/spice.
-Cover and refrigerate dough overnight. (I like cut into quarters and place in a zip lock bag to chill.)
-Preheat oven to 375°F.
-Working with only 1/4 at a time while remainder stays in refirgerator:
-Roll dough onto lightly floured surface to 1/8" thick. (If you have a problem with thickness, buy a 1/8 inch dowel and cut it in half. Roll the dough between the dowels for an even thickness.)
-Cut with floured cutters.
-Bake on ungreased cookie sheet 12-15 minutes, or until golden.
-Cool completely and decorate as desired.
Yield: 6" cookies = 3 dozen OR 2 1/2" cookies = about 9 dozen
Note:If you do a lot of baking, you may wish to add more dowels such as 3/8 or 1/4 and 1/2 inch.
To use as mix in a jar for a gift, simply place the dry ingredients in a jar, decorate and attach card.