2 C. all−purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 C. packed brown sugar
1 1/2 C. all−purpose flour
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
Mix 2 cups of the flour with the baking soda and baking powder. Mix the
remaining 1 1/2 cups flour with the spices. In a one−quart, wide−mouth canning jar
layer the ingredients starting with the flour baking powder mixture, then the
brown sugar, and finally the flour and spice mixture.
Attach a card to the jar with the following instructions:
Gingerbread Cookies
Empty contents of jar into a large mixing bowl. Blend together well. Add 1/2 cup
softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until
completely blended. Dough will be very stiff so you may need to use your hands.
Cover and refrigerate for 1 hour.
Preheat oven to 350F.
Roll dough to 1/4−inch thick on a lightly floured surface. Cut into shapes with a
cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches
apart. Bake for 10 to 12 minutes. Decorate as desired.
