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The Carlsmith Family's Gingerbread Cookies

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  3 Hours 35 Minutes
  about 80 cookies (2- to 3-inch)
The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Cookie cutters
RECIPE INGREDIENTS
3 cups  whole-wheat pastry flour
2 cups  all-purpose flour
1 1/2 teaspoons  baking soda
1 teaspoon  ground cinnamon
1 teaspoon  ground ginger
1 teaspoon  ground cloves
1/2 teaspoon  salt
1/2 cup (1 stick)  unsalted butter, softened
1/4 cup  canola oil
1 cup  sugar
1   large egg
1 cup  molasses
2 tablespoons  white vinegar
Other necessary recipes:
A Quick Cookie Glaze
The Carlsmith Family's Gingerbread Cookies Recipe at Cooking.com
DIRECTIONS
Whisk whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.


Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.


Working with one portion of dough at a time, on a floured surface, roll the dough 1/4 inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.


Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   about 80 cookies (2- to 3-inch)
Calories: 65
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 6mg
Sodium: 41mg
% Cal. from Fat: 28%
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