Christmas Ginger Cookies

At our last Stamp-A-Rama event, one of our organizers Nancy, did the baking for our afternoon snack.

Everyone loved her gingersnap cookies.

If you need some holiday baking, here's the receipe.

Nancy’s Ginger Cookies

• 6 cups all-purpose flour
• 3 cups sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1-1/2 teaspoons ground nutmeg
• ¾ teaspoons ground cloves
• ½ teaspoon ground allspice

ADDITIONAL INGREDIENTS:

• ¾ cup butter or margarine, softened
• 1 egg
• ¼ cup molasses
• Additional sugar

In a bowl, combine the first nine ingredients; mix well.

Store in an airtight container in a cool dry place for up to six months.

Yield:  3 Batches (9 cups total)

To prepare cookies:

1. In a mixing bowl, cream butter. Mix egg, and molasses; mix well.
2. Add 3 cups cookie mix; beat until smooth. Shape into 1-inch balls
3. And roll in sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake at 375 for 9 – 11 minutes, or until the edges are firm and the
5. Surface cracks. Cool on wire racks.
   
   Yield: about 4 dozen per batch.
   
   Watch for registration on our next Rubber Stamping and Scrapbooking event opening in January 2012!