Gingerbread Cottage Dough
|Sifted all purpose flour||4 Cup (64 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Light molasses||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Milk||1⁄4 Cup (4 tbs)|
1. In large bowl, combine flour with sugar, ginger, baking powder, soda and salt
2. In small saucepan, heat molasses with butter just until mixture boEs. Stir in milk
3. Add molasses mixture to flour mixture; stir, with wooden spoon, until smooth.
4. Wrap gingerbread dough in foil or plastic wrap. Refrigerate overnight.