Sub-Zero PreservationWolf


Gingerbread Cookies


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


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.

Makes 8 dozen cookies.

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