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Friday, December 11, 2009

Gingerbread Cookies & Chocolate Shortbread Cookies

Well, I think I'm just about done making Christmas cookies. I may do a pan of Peanut Butter bars over the weekend but then I think that'll be it. I plan to spend some extra time just stitching and playing with my stash.

I thought I would share 2 more recipes with you today. Gingerbread Cookies & Chocolate Shortbread Cookies:

Gingerbread & Chocolate Shortbread

I drizzled melted white almond bark on both, added red & green sprinkles to the Gingerbread and pink coconut to the Chocolate Shortbread.


1 cup White Sugar
1/2 teaspoon ground Ginger
1 teaspoon ground Nutmeg
1 1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/2 teaspoon salt
1 1/2 teaspoons Baking Soda
1 cup Butter, melted
1/2 cup Evaporated Milk
1 cup unsulfured Molasses
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
5 cups unbleached all-purpose Flour

Preheat oven to 375 degrees. Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Stir in the melted butter, evaporated milk, molasses, vanilla and lemon extracts. Mix well.
Add the flour, 1 cup at a time. The dough should be stiff enough to handle without it sticking to fingers. An extra 1/2 cup flour can be added if dough is too sticky.
Roll dough 1/4 inch think and cut with cookie cutters. Bake for 10 - 12 minutes.

As you can see in the photo, I made bars out of these. I rolled the dough onto a parchment paper lined cookie sheet and baked for about 25 - 30 minutes. You'll have to watch them because baking time differs from oven to oven. The dough should spring back in the center when you touch it. That's how you'll know when they're done. You should only need a single recipe of this dough to make bar cookies.

Usually, I make Gingerbread Kitties. I use a kitty cookie cutter and then decorate them. I didn't feel up to that this year but the bar cookies came out quite well!

Chocolate Shortbread

1 cup Butter
1 1/2 cups all-purpose Flour
2/3 cup Powdered Sugar
1/3 cup Baking Cocoa
Dash Salt

Cream butter & powdered sugar. Add salt and Cocoa. Mix well then add flour. Oven temp: 350 degrees.

I did the bar cookies with these as well but needed a double recipe to fill the pan. Baking time again for bars is about 25 minutes.

I'm not feeling well at the moment. I think I need to move around some. I'll leave you with an update on Block #2 of my Garden Crazy Quilt:

Floral Crazy Quilt Block 2

Oh, one last thing for today. If you'd like to see some real vintage Glitter Houses, hip-hop over to Freda's blog and take a peek! She has a lovely new Glitter House in today's post but be sure to scroll down a bit to see her vintage houses.


Sheila said...

The cookies look yummy, if I was closer I'd bring the coffee or hot chocolate.
Your quilt is going to be beautiful, I can't wait to see it finished. No pressure.

Magpie's Mumblings said...

Mmmm, mmm, good. If I close my eyes I can just about imagine the smell in your kitchen while you were baking these.

Gina E. said...

You've been busy Pam - as we would say in Australia: Flat out like a lizard drinking! Don't overdo it - I'm sure you've got enough baked goodies there for several weeks! If you're not feeling well, sit back with a good book or a DVD with a nice happy story.

Judy S. said...

Love that quilt block; it looks so springy which is just what we need right now. Thanks for the yummy sounding recipes.

Alayna said...

Just to let you know, my friend and I made your gingerbread today, it was the first time either of us had ever made gingerbread and it was PERFECT, everybody loves it, thank you so much for sharing your recipe!

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