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ENGLISH 5
RECIPES (Continued)
Gingerbread Cookies
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Mix all dry ingredients above into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened
butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and
refrigerate 45 minutes. Preheat BAKERY PARTY™. Roll dough to 1/4 inch thick on a lightly
floured surface. Cut into shapes. Place cookies on non stick surface. Bake about 8 to 10
minutes. Decorate with icing.
Sugar Cookies
A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Makes about
24.
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder
Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just
combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have
enough moisture but continue to mix with mixer until combined (it will come together when
chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap
and refrigerate about an hour or until firm. Preheat BAKERY PARTY™. Lightly grease non-
stick surface. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for
crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters
and place inside BAKERY PARTY™. Bake for 5-8 minutes or until edges just start to turn a
golden color. For softer cookies, do not allow the cookies to take on color. Remove from
unit, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool
thoroughly before placing uncooked dough on it. Decorate cookies with icing or frosting and
sprinkles.
The dough can be stored in freezer undecorated for 2 months. Dough also freezes well.
NOTE: Yield varies greatly depending on how thin you roll out the dough and how large
your cookie cutters are, but an overall guideline is 24 cookies.