DIRECTIONS FOR ABOUT 40 COOKIES:
To make Gingerbread cookie dough: In mixer, cream 1/2 cup of softened butter or margarine. Beat in one whole egg. Gradually add the contents of this bag and mix to form a rollable dough. Add a little milk (by teaspoons) if needed to form a rollable dough. Cover with a lid or plastic wrap and chill dough in refrigerator for at least one hour. Roll out dough to 1/8” to 1/4” thick on a lightly floured surface. To form cookies: Cut with a cookie cutter and place on lightly greased baking sheets about 2” apart.
Bake: Preheat oven to 375ºF and bake for 4-6 minutes.
Option: Decorate cooled cookies with icing.
Ingredients: Dry Molasses, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Stoneground Whole Wheat Flour, Cane Sugar, Baking Soda, Sea Salt, Ginger, Cinnamon and Natural Spices.
This product is manufactured in a facility that also processes Dairy, Egg and Soy.
|Dimensions||2.5 × 3.5 × 6 in|
1 lb. Paper Bag, 5 lb Paper Bag