Gingerbread Cookie Dough the Editors of Publications International, Ltd.
This recipe is part of the recipe for Storefront Place Cards
|1/3||cup packed light brown sugar|
|1/4||cup dark molasses|
|11/2||cups all-purpose flour|
|1||teaspoon ground cinnamon|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground ginger|
|1/4||teaspoon baking powder|
- Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth.
- Combine flour, cinnamon, baking soda, salt, ginger and baking powder in small bowl. Add to shortening mixture; mix well. Cover; refrigerate about 8 hours or until firm.
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