Tuesday, December 20, 2011

Gingerbread Dog Cookies

4 cups whole wheat flour
2/3 cup dry milk powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 cup cooking oil
1/2 cup molasses
1/2 cup water
2 eggs, slightly beaten

           Combine all ingredients in large mixing bowl. Stir until well mixed. Then knead with hands until dough is no longer sticky (add a bit more flour or water until you it is easily handled but still pliable). On lightly floured surface, roll dough to 1/4 inch thickness. Cut with your favorite cookie cutters and place dough on ungreased baking sheet.

          Bake low and slow at 250 degrees for 15 minutes. Turn cookies over and bake an additional 15 minutes. Remove cookies from baking sheets and allow them to air-dry for medium-hard biscuits. For hard biscuits, leave cookies in oven, turn off heat and with the door closed leave them overnight. Repeat oven-drying procedure if necessary.

           These keep very well in the freezer, if sealed in freezer bags.

Happy Howlidays

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