Gingerbread Cookie Mix layered in a one quart canning jar. Great Christmas gift. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon!
| Prep Time: | 20m |
| Ready in: | 20m |
| Yield: | 1 1/2 dozen |
| Ingredients | |
| 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 cup packed brown sugar | |
- Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
- Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.
| Nutrition Information Servings Per Recipe: 18 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 136 cal | Total Fat: | 0.3 g | Cholesterol: | 0 mg | |||
| Sodium: | 103 mg | Carbohydrates: | 30.9 g | Fiber: | 0.8 g | |||
| Protein: | 2.5 g | |||||||
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