Ingredients
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[title] => flour, all purpose, bleached, enrich
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[title] => baking soda
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[title] => salt, table
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[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
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[title] => butter, unsalted
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[title] => sugar
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[quantity] => 0.75
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[80920bd4-25e2-b6d4-511a-e1f5871a1b01] => Array
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[title] => eggs, whole
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[e0f3a367-cb03-b9d4-1d3a-26f6136d46fa] => Array
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[title] => molasses, light
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[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
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[title] => lemon peel, fresh
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-
3 1/2 cup flour, all purpose, bleached, enrich
-
1 1/2 tsp spice, ginger, ground
-
1 1/2 tsp spice, cinnamon, ground
-
1 tsp baking soda
-
1 tsp cloves, ground
-
1/4 tsp salt, table
-
1/2 cup butter, unsalted
-
3/4 cup sugar
-
1 eggs, whole
-
3/4 cup molasses, light
-
1 tsp lemon rind Grated
Recipe Method
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.
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