2014 HOME FOR THE HOLIDAYS MAGAZINE LINCOLN DAILY NEWS.com November 26, 2014 33
“I still have a yen for gingerbread around
Christmas time!”
- Jim
Gingerbread
½ cup butter
½ cup dark brown sugar
¼ cup light molasses (may substitute with
dark corn syrup)
1 tablespoon Cinnamon
1 tablespoon group ginger
1 1/2 teaspoon ground cloves
1 teaspoon baking soda
2 cups all purpose flour
2 tablespoons water
Preheat oven to 375 degrees F.
In a large mixing bowl, cream the butter ,
brown sugar , molasses, cinnamon, ginger,
cloves, and baking soda together until the
mixture is smooth. Blend in the flour and
water to make a stiff dough. Chill at least
30 minutes or until firm.
Roll out dough, and cut into squares or
shapes for simple cookies. Bake at 375
for 15 minutes or until cookies feels firm.
Cookies may be frosted with your favorite
frosting recipe.
To make a gingerbread house, follow
this recipe and these simple instructions
provided by the Food Network website.
/
gingerbread house recipe.html
Jan Youngquist - Never fail Sugar
Cookies
“These light, crisp, sugar topped, rolled
cookies were a family favorite all the years
I grew up. We never had a Christmas
without them, and we usually got them
at other Holidays that had cookie cutter
shapes too Valentine hearts, St. Patrick’s
Day clovers, Easter bunnies.
“These cookies take a little time with all
the rolling and cutting, but the aroma once
they start baking is just heavenly. So set
up some music and plan to spend some
time reminiscing and enjoying an afternoon
of sweet fragrances. Get help if you can,
someone sprinkling sugar , someone
packing (that’s the good job to get; they get
to eat the broken ones.)
Continued
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