Gingerbread Dough for Stoneware Mold

By zircon50

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg

Preparation

Step 1

Preheat oven to 350°F. Lightly spray the Gingerbread Mold with vegetable oil spray; blot out excess oil using paper towel.

Combine flour, cinnamon, ginger, baking soda, salt, and cloves; mix well. In large mixing bowl, beat shortening and sugar until blended.

Add molasses and egg; beat until smooth. Gradually add flour mixutre; mix well. Shape dough into a ball; divide into 2 portions.

Wrap each portion in plastic wrap; chill 30 minutes.

Press 1 portion of dough firmly into prepared mold, filling all sections.

Holding Bread Knife parallel to the surface of the mold, cut excess dough from mold.

Bake 15-17 minutes or until edges are lightly browned,

Remove to a Stackable Cooling Rack. Cool in mold 5 minutes. Carefully remove cookie from molds; cool completely.