Nostalgia Electrics COM-102 manual Gingerbread Cookies, Sugar Cookies, RECIPES Continued, English

ENGLISH 5

RECIPES (Continued)

Gingerbread Cookies

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 cup packed brown sugar

1 gingerbread boy-shaped cookie cutter

Mix all dry ingredients above into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat BAKERY PARTY™. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on non stick surface. Bake about 8 to 10 minutes. Decorate with icing.

Sugar Cookies

A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Makes about 24.

1 cup butter, softened

1 cup granulated sugar

1 large egg

1-1/2 teaspoons vanilla

3 cups all-purpose flour

1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat BAKERY PARTY™. Lightly grease non- stick surface. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place inside BAKERY PARTY™. Bake for 5-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from unit, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with icing or frosting and sprinkles.

The dough can be stored in freezer undecorated for 2 months. Dough also freezes well.

NOTE: Yield varies greatly depending on how thin you roll out the dough and how large your cookie cutters are, but an overall guideline is 24 cookies.