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| | GINGERBREAD MAN COOKIE PAN |   | Price: $19.98
Code: NOR3979
Shipping Weight:1.00lb(s)
NORPRO |
In Basket: none
| 12 Cup Gingerbread Cookie Pan 11 in/27.5cm x 17 in143cm x 1/2 in/1.25cm Nonstick Bake, frost and decorate. Also great as candy or chocolate molds. Recipes included. |
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Gingerbread Cookie Recipe
INGREDIENTS- 1 cup white sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup margarine, melted
- 1/2 cup evaporated milk
- 1 cup unsulfured molasses
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon lemon extract
- 4 cups unbleached all-purpose flour
DIRECTIONS- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
- When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.
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