1-1/2 cups butter or margarine (3
sticks), softened
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Colored sugar or crushed sugar
cubes (optional)
Decorator icing Red cinnamon
candies
In a large mixing bowl beat butter
or margarine with an electric
mixer on medium speed for 30
seconds. Add brown sugar and beat
until fluffy. Add egg. Beat well.
Stir together flour, cinnamon,
nutmeg, cloves, and baking soda.
With mixer on low speed gradually
add flour mixture to butter
mixture, beating well. Cover and
chill in refrigerator about 2
hours or until firm enough to roll
out.
Preheat oven to 350 degrees F. For
each cookie roll 3/4 cup of the
chilled dough about 1/4 inch thick
directly onto an ungreased cookie
sheet. (Keep remaining dough in
the refrigerator.) Using floured
cardboard patterns and a table
knife, cut out desired shapes.
Remove excess dough. Sprinkle
cookies with colored sugar or
crushed sugar cubes, if desired.
If you want to tie a ribbon in
your cookie card, make a small
hole in the top of the cookie.
Bake for 10 to 12 minutes or until
edges are browner than centers.
Let cool on cookie sheets for 8
minutes.
With a pancake turner lift cookies
onto a cooling rack to finish
cooling. Decorate cookies with
decorator icing and red cinnamon
candies. If desired, run a ribbon
through the hole and tie a bow.
Store cookies in airtight
container up to 2 days. Makes 10
large cookies.
About the Author - unknown
By: dee
Published:
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