PAMPERED CHEF CINNAMON PLUS RECIPES

Steps:

• Whisk the flour, cinnamon, ginger, baking soda, salt, and cloves together in a medium bowl.Use a Flex Multi-Prep Set with the hand mixer attachment to beat the shortening and sugar together in a Plastic Mixing Bowl. Add the molasses and egg and beat until smooth.Gradually add the flour mixture and beat until fully combined.Shape the dough into a ball and divide it into 2 portions. Wrap the dough in plastic wrap and chill it for 30 minutes or until ready to use. To make cookies: Preheat oven to 350°F (180°C). Roll out the dough to ¼” (6 mm) thick. Lightly dip the Rolling Cookie Cutter or Emoji Cookie Cutters in flour and cut out cookies. Use a spatula to move the cookies onto a Cookie Sheet. Bake for 11-13 minutes or until they are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Decorate as you like.

Steps:

• Preheat the oven to 350°F (180°C).Crumble the cookie dough into the Classic Batter Bowl. Stir in the flour, molasses, and spices until well blended using the Mix 'N Scraper®.Divide the dough in half. Move the dough to a floured surface. Roll the dough out with the Marble Rolling Pin until it’s ¼" (6 mm) thick. Lightly dip the Rolling Cookie Cutter in flour and cut out as many cookies as you can. Use the Mini Nylon Serving Spatula to move the cookies onto a Cookie Sheet. Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting. Bake for 11–13 minutes, or until the cookies are light golden brown. Remove the cookie sheet from the oven to a Stackable Cooling Rack and cool for 3 minutes. Use the spatula to move the cookies to a cooling rack.