Most Loved Cookies
Over 75 of the finest cookie recipes are now at your fingertips inside this beautifully laid out, full-colour cookbook offering everything from traditional snack-time favourites to eye-catching special occasion delights.
- $24.99 CAN
- $24.99 US/INTL
Rolled Ginger Cookies
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| A versatile dough to bake into a variety of shapes. Have fun! | ||||||||||||||||||||||||||||||||||||||||
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Cream margarine and sugar in large bowl. Add molasses and water. Beat until smooth. Combine next 6 ingredients in medium bowl. Add to margarine mixture in 3 additions, mixing well after each addition until no dry flour remains. Roll out dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut out circles with lightly floured 2 inch (5 cm) cookie cutter. Roll out scraps to cut more circles. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Bake in 350°F (175°C) oven for 8 to 10 minutes until firm. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Cool cookie sheets between batches. Measure corn syrup into small custard cup set in small heatproof bowl. Pour boiling water into bowl until halfway up side of custard cup. Let stand until corn syrup is warm. Brush corn syrup with small paintbrush on top of each cookie. Decorate with candies as desired. Place on waxed paper-lined cookie sheets. Let stand until set. Makes about 2 dozen (24) cookies. |
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| 1 cookie: 125 Calories; 2.2 g Total Fat (1.3 g Mono, 0.3 g Poly, 0.5 g Sat); 0 mg Cholesterol; 24 g Carbohydrate; 1 g Fibre; 2 g Protein; 132 mg Sodium | ||||||||||||||||||||||||||||||||||||||||
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| Reprinted from Most Loved Cookies © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||||||
