| Get Into It! Spring - Summer 2008 |
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Gingerbread Cut-Out Cookies
Wet Ingredients
- 1/3 cup shortening or oil
- 3/4 cup sugar
- 1/4 cup molasses
- 1/4 cup plain soymilk (or preferred non-dairy milk beverage)
Dry Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour (feel free to do a mix of both)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1 and 1/2 teaspoons ground ginger
Directions
In a large bowl beat together shortening and sugar for about 3 minutes. Add molasses and soymilk. The molasses and milk will not really blend with the oil – that is ok.
In a separate bowl, sift together the dry ingredients. Then add them to the wet a little at a time. Mix together with a firm spoon or spatula until well combined. Dough will be stiff. Wrap in plastic wrap and chill for an hour.
Preheat oven to 350°F. Lightly grease your cookie sheets.
On a floured surface roll dough out to 1/4-inch thick. Cut out your shapes with your cookie cutters and gently place on cookie sheets. Bake for 8 minutes. Remove from oven and let them cool for 2 minutes on baking sheet then move to cooling rack.
Enjoy!
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