2 c. flour, all purpose
1 tsp. baking powder
1 tsp baking soda
1 1/2 c. flour, all purpose
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 c. brown sugar
3 cinnamon sticks
In a large bowl, mix the 2 c. of flour, the baking soda, and baking
powder. In a separate bowl mix the remaining 1 1/2 c. flour with
the ginger, cloves, cinnamon, and allspice. In a wide mouth 1
quart canning jar, layer the ingredients, packing each layer
tightly before continuing to layer. In the bottom start with the
flour/baking powder mixture, then the layer of brown sugar, last
top it off with the flour and spice mixture. Cover with lid and
place a colorful square of fabric in between the lid and jar ring.
Garnish with a gingerbread man cookie cutter and a few cinnamon
sticks tied onto the jar with raffia. Also include a note card
with the gift jar with the remainder of the recipe:
Empty contents of jar into a large mixing bowl, stir to blend
together. Mix in 1/2 c. softened butter, 3/4 c. molasses, and 1
slightly beaten egg. (Dough will be very stiff. If you want
cookies that are a bit softer and 1 Tbsp. vinegar.) Cover dough
and refrigerate for 1 hour. Preheat oven to 350 degrees and roll
dough to 1/4" thick on a lightly floured surface. Cut into shapes
with a cookie cutter and bake 2" apart on a greased cookie sheet in
the preheat oven for 10-12 minutes. Cool and decorate as desired.
Yields: 1 1/2 dozen.
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