Hamilton Beach 840113300 - Manuel (Page 13)

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Gingerbread Cookies
1 ⁄
2
cup brown sugar
1 ⁄
2
cup shortening
1 ⁄
4
cup light molasses
1 egg
2 cups all-purpose flour
1
1 ⁄
2
teaspoons cinnamon
1 teaspoon baking powder
Place brown sugar and shortening in large mixing bowl. Beat on medium speed
until thoroughly creamed. Add molasses and egg to sugar/shortening mixture,
beat until well blended. Combine flour, cinnamon, baking soda, baking powder,
ginger, cloves, nutmeg, mace, and salt in a separate bowl. Gradually add flour
mixture to sugar/shortening mixture, beat until thoroughly blended. Assemble and
fill cookie press with dough. Use gingerbread man disc. Press cookies on
ungreased, uncoated baking sheet. Bake at 350°F for 10-12 minutes.
Makes 5-6 dozen cookies.
Applesauce Cookies
1 ⁄
2
cup butter or margarine, softened
1 ⁄
2
cup granulated sugar
1 cup brown sugar, firmly packed
1 large egg
1 cup unsweetened applesauce
1 ⁄
2
cup wheat germ
Place butter in large mixing bowl and cream thoroughly on medium high speed.
Add sugars gradually. Beat until light and fluffy. Add egg, applesauce, and wheat
germ. mix well using medium speed. Combine flour, baking soda, cinnamon,
pumpkin pie spice, and salt in a separate bowl. Add to applesauce mixture in
three (3) additions; mixing well after each addition. Dough will be soft. Assemble
and fill cookie press with dough; using decorator tip. Make 1
1 ⁄
2
inch mounds,
2 inches apart on ungreased, uncoated baking sheet. Bake at 400°F for 9-11
minutes or until lightly browned around the edges. Do not overbake. Brush with
a thin glaze.
Makes 6-7 dozen cookies.
1 teaspoon ginger
1 ⁄
2
teaspoon baking soda
1 ⁄
2
teaspoon ground cloves
1 ⁄
2
teaspoon nutmeg
1 ⁄
4
teaspoon mace
1 ⁄
8
teaspoon salt
3 1 ⁄
2
cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1
1 ⁄
2
teaspoons pumpkin pie spice
1 ⁄
2
teaspoon salt
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