Servings: 1 batch
Ingredients:
1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) cooking molasses
6 cups (1.5 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) each baking soda and salt
1 tsp (5 mL) each ground cloves and cinnamon
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in fancy molasses and cooking molasses.
In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; add half at a time to molasses mixture, mixing well and blending with hands, if necessary.
Divide into quarters and shape into discs; wrap each in plastic wrap. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Additional Information:
Source: Holiday Best: 2005, Canadian Living Magazine
Enjoy your gingerbread cookie ornaments!
