Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

T.M.'s Gingerbread Cookies

Recipe By: Jo Anne Merrill
Serving Size: 30
Preparation Time :0:30
Categories: Cookies


3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine --softened
1/2 cup light brown sugar --packed
1 large egg
1/2 cup light molasses


1. Sift flour with baking soda, salt, ginger and nutmeg.

2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.

3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.

4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest.

5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. 6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter.

         ©2007-2017 All rights Reserved.