Ingrients & Directions


1 c Corn oil margarine
1 c Molasses
1 c Sugar
1 Egg
4 c Flour
2 ts Baking powder
1 ts Baking soda
3 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground ginger
1 ts Ground nutmeg
Currants, raisins, silver
-Balls and candy, For
-decoration
1 Egg yolk mixed with:
1 ts Water
Icing for decorating

…submitted by Linda Place

1. Beat margarine, sugar and molasses in a large mixing bowl. Add egg and
mix well.

2. Sift together flour, baking powder, baking soda, cinnamon, cloves,
ginger and nutmeg. Add to butter mixture; mix well.

3. Divide dough into 4 equal portions on a large piece of plastic wrap.
Wrap and shape into a flat disk about 1 inch thick. Refrigerate until firm,
about 8 hours, or freeze for 2 hours. (Dough can be refrigerated up to 3
days.)

4. Heat oven to 350 degrees. Working with 1 disk of the dough at a time,
roll out on a well-floured board, dusting the rolling pin as you work.
Dough
will be very soft and can be difficult to work with so work quickly and use
plenty of flour. Using cookie cutters dipped in flour, cut into desired
shapes. Put cookies 1 inch apart on an ungreased cookie sheet. Use
currants or
candy for eyes or buttons, if desired.

5. Bake until lightly puffed, 7 to 10 minutes. First batch may be puffier
because they will have less flour rolled in them. While still warm, paint
with
egg yolk wash if desired. Cool on wire racks. Cool completely, then
decorate
as desired with icing. Icing: Mix confectioners’ sugar with a small amount
of
water until thick and spreading consistency. Add food coloring if desired
and
put in a small plastic bag. Cut a small hole in one corner and drizzle
icing
out onto the cooled cookies. Back to Christmas Sweets

Yields
1 Servings

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