Gingerbread with Fresh Ginger
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 c shortening1 c sugar1 c dark molasses (I use blackstrap)1/2 c water5 c flour (I use 3 c all-purpose and 2 c ww pastry flour)1 1/2 tsp salt1 tsp baking soda1 1/2 tsp ground ginger1 TBS freshly grated ginger root 1/2 tsp nutmeg1/4 tsp allspice
Cream shortening and sugar; blend in all other ingredients. (You will want to use a mixer with a cookie paddle or dough hook - the dough is stiff.) Cover and CHILL for 2-3 hours! (I always forget this needs to happen.)
Preheat oven to 375. Roll dough out to 1/4" thick on lightly-floured surface (I use a silicone mat and it works very well.). Cut into shapes (sometimes I just do squares!), place on ungreased baking sheet and bake for 10-12 min. You can use parchment paper for easy removal. Immediately remove from baking sheet and cool completely before stacking.
Serving Size: makes about 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user ASLANSCUB.
Preheat oven to 375. Roll dough out to 1/4" thick on lightly-floured surface (I use a silicone mat and it works very well.). Cut into shapes (sometimes I just do squares!), place on ungreased baking sheet and bake for 10-12 min. You can use parchment paper for easy removal. Immediately remove from baking sheet and cool completely before stacking.
Serving Size: makes about 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user ASLANSCUB.
Nutritional Info Amount Per Serving
- Calories: 117.4
- Total Fat: 4.5 g
- Cholesterol: 2.4 mg
- Sodium: 104.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.3 g
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