Hi! This week’s newsletter is Mother’s Day Recipes!
Hi! This week’s newsletter is Mother’s Day Recipes!
This is the print view. This text and the mailing list box below will not print. Click to go back to the full post of Gingerbread Cookies
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Gingerbread cookies recipe for a food processor from Mel's Kitchen Cafe
In the food processor, stir together flour, flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds.
Add butter and mix until mixture is sandy.
Add molasses and milk and mix until evenly combined.
Divide dough in half.
Roll half the dough between two sheets of parchment paper so it’s 1/4 inch thick. Keeping it in between the parchment paper, freeze for 20 minutes.
Preheat oven to 350 degrees F.
Remove dough and top sheet of parchment paper. Use a cookie cutter to make fun shapes.
Transfer shapes onto baking sheet and bake for 9 minutes.
Frost or pipe and enjoy.
Store at room temperature or in the fridge covered.
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