Gingerbread Cookies

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Preparation:

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.