|
| 1 | cup packed brown sugar |
| 1/3 | cup shortening |
| 1 1/2 | cups dark molasses |
| 2/3 | cup cold water |
| 7 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 2 | teaspoons ground ginger |
| 1 | teaspoon ground allspice |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground cloves |
| 1/2 | teaspoon salt |
|
| 4 | cups powdered sugar |
| 1 | teaspoon vanilla |
| About 5 tablespoons half-and-half |
| 1. | In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours. |
| 2. | Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. |
| 3. | Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| 4. | In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting. |
| No change. |
|
| Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
|
|
| Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
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Nutrition Information:
70 ( 5); 1g ( 0g, 0g); 0mg; 40mg; 15g ( 0g, 8g); 0g 0%; 0%; 4%; 6% 1 ; 0 1