Rubber Stamped Gingerbreads

1/2 cups Butter
1 cups Brown sugar (unpacked)
1/4 cups Molasses
1 Egg (large)
2 1/4 cups Flour
1/2 teaspoons Ground cinnamon
2 teaspoons Ground ginger
2 pinches Ground cloves
1 pinch Cayenne pepper

Cream together the brown sugar and butter. Stir in the molasses. Add in egg and mix. In another bowl, combine spices and flour, stirring well. Add to the sugar and butter mixture. Should dough be too moist, add additional flour. Knead dough gently, do not overwork. Wrap and chill for 1 hour. When chilled, shape dough using stamped cookie cutters or springerle style rolling pin. Bake for 10-12 minutes at 350 degrees F.

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