Makes 2 to 3 dozen
Ingredients:
4 cups flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
21/2 sticks butter (softened)
1 teaspoon peppermint extract
3 eggs, lightly beaten
1/2 teaspoon red food coloring
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Instructions:
Sift together flour, sugar, baking powder and salt. Cut in butter with pastry blender or paddle of mixer. Mix the peppermint extract with the beaten eggs and stir into flour mixture. Remove half of the dough. Add the red food coloring to the remaining dough and mix well. At this point, you can roll the dough into 2-inch logs, wrap in plastic and store in the refrigerator or freezer. When you are ready to make the cookies, pre-heat the oven to 350 degrees. Slice the white and red logs at 1-inch intervals and roll into a thin rope about 4 inches long. Twist together 1 red and 1 white rope, pinch the ends, shape into candy canes and place on ungreased cookie sheets. Bake for approximately 15 minutes until the cookies are light-brown. Wait a minute or two and place onto cooling racks.
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Ingredients:
1/2 cup molasses
1/4 cup sugar
3 tablespoons butter or shortening
1 tablespoon milk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon each: salt, ginger, nutmeg, cinnamon, cloves
2-3 tablespoons water (if needed)
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Instructions:
Heat the molasses to the boiling point. Stir in the butter, milk and sugar until smooth. Remove from heat and cool slightly. Mix the flour, baking soda and spices in a large bowl. Add the molasses mixture and stir well. Add enough water to form a firm dough. Roll out on a lightly floured board to 1/4 inch thickness. Use cookie cutter to shape ginger bread figures. Put a hole in the top of the head with a straw or toothpick if you intend to hang the cookie from the tree. Place on a parchment lined or buttered cookie sheet. Bake at 350 for 8-10 minutes. Remove to a rack to cool then decorate with white icing, raisins, nuts, etc.
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