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    Butter Gingerbread Cookies

    Source of Recipe

    Don't remember

    List of Ingredients

    1 c butter
    1 c white sugar
    1 T powdered ginger
    2 t cinnamon
    1 t ground cloves
    1/2 water
    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 375F.
    -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.




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