Gingerbread Cookies in a Jar (These make a great homemade gift, too!)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.
Attach these directions to the jar:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 egg. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2” apart. Bake 10 to 15 minutes. Decorate with icing.
Note: Yield depends on how big your cookie cutters are. It makes approximately 60 3-inch cookies.
NEXT: Lollipop Cookies
2 recipes Butter Cookie dough (below)
1 cup semisweet chocolate chips, melted
1/2 cup finely chopped hazelnuts, or almonds
1 cup vanilla frosting
Red and green decorating gel
2-inch round cookie cutter
24 lollipop sticks
Preheat oven to 350-degress. Grease cookie sheets. Roll dough on floured surface to 1/4 inch thickness. Cut out 48 circles using cookie cutter. Place 24 circles on prepared cookie sheets. Combine melted chocolate and hazelnuts. Spoon rounded 1/2 tsp. chocolate mixture in center of each dough circle on cookie sheet. Place lollipop sticks on circles so that tips of sticks are imbedded in filling. Top with remaining dough circles; seal edges of dough together with floured fork tines. Bake 10 to 12 minutes until edges begin to brown. Remove to wire racks; cool completely. Frost tops and sides of cookies with vanilla frosting. Decorate with decorating gel and colored sugars. Makes 2 dozen sandwich cookies.
Butter Cookie Recipe
3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight
NEXT: THE ULTIMATE SUGAR COOKIE
The Ultimate Sugar Cookie
3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
Get in the holiday spirit by whipping up a batch of yummy cookies.