ROLLING PIN HOLDER RECIPES

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GINGERBREAD DOUGH - RECIPES | PAMPERED CHEF US SITE



Gingerbread Dough - Recipes | Pampered Chef US Site image

A little extra flour makes this dough sturdy enough to make gingerbread houses, but also works great for cookies. Plus, the smell of gingerbread baking is delightful.

Provided by PAMPEREDCHEF.COM

Yield About 30-32 cookies (using Emoji Cookie Cutters) servings

Number Of Ingredients 10

3 cups (750 mL) all-purpose flour
1½ tsp (7 mL) ground cinnamon
1 tsp (5 mL) ground ginger
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cloves
½ cup (125 mL) vegetable shortening
½ cup (125 mL) sugar
½ cup (125 mL) molasses
1 egg

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.

GINGERBREAD DOUGH - RECIPES | PAMPERED CHEF US SITE



Gingerbread Dough - Recipes | Pampered Chef US Site image

A little extra flour makes this dough sturdy enough to make gingerbread houses, but also works great for cookies. Plus, the smell of gingerbread baking is delightful.

Provided by PAMPEREDCHEF.COM

Yield About 30-32 cookies (using Emoji Cookie Cutters) servings

Number Of Ingredients 10

3 cups (750 mL) all-purpose flour
1½ tsp (7 mL) ground cinnamon
1 tsp (5 mL) ground ginger
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cloves
½ cup (125 mL) vegetable shortening
½ cup (125 mL) sugar
½ cup (125 mL) molasses
1 egg

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.

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