Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup solid vegetable shortening
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 1-1/2 teaspoons cider vinegar
Easter
Note: Make sure to use your Bunny cookie cutters for this recipe. If you don't have a bunny cookie cutter you can make one. Draw a pattern onto a piece of cardboard. (you can find a pattern on line too) Make sure the ears are attached to the head. Cut out pattern. Place pattern on dough and trace with a toothpick.
Sift together the flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.
Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in the molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.
Preheat oven to 375 degrees.
Divide dough in half. Roll out half of the dough with lightly floured surface to gererous 1/8 inch thickness. Keep the remainder of dough refrigerated while working with the first half.
Cut out cookies. Place 1 inch apart on a lightly grease baking sheet. Reroll scraps, using up all the dough. Then repeat with the remaining dough ball.
Bake in oven for 5 to 7 minutes OR until firm. Transfer to wire rack to cool completely.
Decorate cookies with icing and colored sprinkles.
Store in container up to 2 weeks.
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