TWINKLING GINGER STARS These spice cookies are just like Grandma used to make--buttery and crisp, so good they don't need frosting..
Preparation time: 1 hrs 30 min Chilling time: 1 hrs Baking time: 5 min Cooling time: 15 min
Yield: 7 dozen cookies
| 1 1/4 | | cups sugar |
| 1 | | cup Butter, softened |
| 1 | | egg |
| 3 | | tablespoons dark corn syrup or molasses |
| 1 | | teaspoon vanilla |
| 3 | | cups all-purpose flour |
| 1 1/2 | | teaspoons baking soda |
| 2 | | teaspoons ground cinnamon |
| 1 | | teaspoon ground ginger |
| 1/4 | | teaspoon salt |
| 1/4 | | teaspoon ground cloves |
| | Powdered sugar |
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except powdered sugar. Beat until well mixed.
Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours) or up to 3 days.
Heat oven to 375°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely. Sift powdered sugar over cooled cookies.
Recipe Tip TIP: Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.
TIP: If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.
Nutrition Facts (1 cookie): Calories: 50, Fat: 2g, Cholesterol: 10mg, Sodium: 50mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: <1g
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