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3 1/2 c Unsifted all-purpose flour
1 1/2 ts Ground ginger
1 1/2 ts Cinnamon
1 ts Baking soda
1 ts Ground cloves
1/4 ts Salt
1/2 c Butter, softened
3/4 c Sugar
1 Egg
3/4 c Light molasses
1 ts Grated lemon rind
1 Decorations as desired
Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking
time: 7 to 10 minutes
1. Measure 3 1/2 cups flour; sift together with spices, baking soda and
salt; set aside. Beat butter with an electric mixer in a large bowl until
smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes.
Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix
on low speed to combine. Stir in dry ingredients with a wooden spoon.
2. Divide dough into four parts. Wrap each one separately in plastic wrap
and refrigerate 2 hours or overnight.
3. Heat oven to 375 degrees. Lightly grease baking sheets.
4. Remove one piece of dough from the refrigerator at a time. Roll the
well-chilled dough on a floured board or between sheets of waxed paper to a
1/8-inch thickness. Cut out with cookie cutters and carefully transfer to
prepared baking sheets, leaving 1-inch between each cookie.
5. Bake just until the cookies are lightly browned and set, 7 to 10
minutes. Do not overbake. Transfer from baking sheets to a wire rack and
cool completely before decorating. Decorate as desired. Store in airtight
containers.
Nancy Schubert of Schaumburg, Illinois took first place with these chubby
little bears. She uses colored sugar, little candies and a classic royal
icing to decorate the bears. Confectioners’ sugar icing or tubes of
decorator icing can be also can be used. from the Chicago Tribune fifth
annual Food Guide Holiday Cookie Contest December 3, 1992
Yields
42 Servings
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