Frosted Ginger Cutouts

Name: Frosted Ginger Cutouts
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 710 milliliters Gold Medal® all-purpose flour; 1 envelope unflavored gelatin; 1 teaspoons ginger; 237 milliliters molasses; 0 teaspoons nutmeg; 177 milliliters powdered sugar; 1 teaspoons salt; 237 milliliters shortening; 177 milliliters sugar; 1 teaspoon vanilla; 177 milliliters water

Frosted Ginger Cutouts is a dairy free hor d'oeuvre. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 142 calories. This recipe serves 36. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. Head to the store and pick up vanilla, sugar, shortening, and a few other things to make it today.

Instructions

In large bowl, combine shortening and molasses; blend well.

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Shortening

Molasses

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Bowl

Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.

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Wrap

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Plastic Wrap

Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness.

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Dough

Roll

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Oven

Cut with floured 2 1/2-inch round cookie cutter.

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Cookie Cutter

Place 1 inch apart on ungreased cookie sheets.

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Baking Sheet

Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.

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Baking Sheet

Oven

In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer.

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Gelatin