2 1/2 c Flour -COOKIES:
3/4 ts Salt 1 pk Mix
1/2 c Sugar 1/2 c Molasses
1/2 ts Baking soda 1/2 c Butter, softened
3/4 ts Ground ginger 1/4 c Hot water
1/4 ts Ground nutmeg
Mix: Combine and store in an airtight container.
Gingerbread Cookies: Preheat oven to 375. Beat all ingredients until
smooth. Refrigerate 2 hours. Cut dough in quarters and work with one
at a time, leaving rest in fridge. Roll out 1/4″ thick on a floured
board. Cut into assorted shapes and place on ungreased cookie sheets.
Yields
3 servings