luckytrim
Chef Extraordinaire
Victorian Gingerbread Valentines
Ingredients:
* 2 1/2 cups unsifted flour
* 2 teaspoons cinnamon
* 1 1/2 teaspoon ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 1/2 cup margarine
* 1/2 cup packed dark brown sugar
* 1/3 cup dark corn syrup
* 1 large egg
Directions:
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth. Add corn syrup and egg;
beat well. Add dry ingredients, about one-third at a time, mixing until smooth after
each addition. Chill dough one hour.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness.
(Reserve other half for decorations or for a second batch of cookies.)
Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut
around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350
degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool.
Store in covered container.
* 2 1/2 cups unsifted flour
* 2 teaspoons cinnamon
* 1 1/2 teaspoon ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 1/2 cup margarine
* 1/2 cup packed dark brown sugar
* 1/3 cup dark corn syrup
* 1 large egg
Directions:
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth. Add corn syrup and egg;
beat well. Add dry ingredients, about one-third at a time, mixing until smooth after
each addition. Chill dough one hour.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness.
(Reserve other half for decorations or for a second batch of cookies.)
Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut
around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350
degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool.
Store in covered container.
