Gingerbread Cookies

By mitzzy

Ingredients

• 4 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 cup butter or margarine
• 1/2 cup shortening
• 2 1/4 cups sugar
• 2 eggs
• 1/2 cup molasses

Details

Servings 96

Preparation

Step 1

Preheat Wolf oven in CONVECTION at 325°F.
Sift together flour, salt, baking soda and spices. Cream butter, shortening and sugar until fluffy. Add eggs, one at a time and beat until combined. Mix in molasses. Slowly blend in dry ingredients, scraping down bowl occasionally. On well-floured surface, roll half of dough to 1/8-inch thickness. Refrigerate remaining dough until ready to use. Using 3” cookie cutters, cut desired shapes into dough. Place cookies 2 inches apart on ungreased cookie sheet. Bake for 6 to 8 minutes, or until edges are light golden brown. Repeat with remaining dough. Allow cookies to cool completely before frosting or storing.
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Makes 8 dozen cookies.