Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-17-94

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