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GINGER SNAP
COFFIN COOKIES |
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Over the
years we've collected many different cooking tools to prepare our
Halloween recipes with. Below are some of our very favorites.
Old-fashioned ginger snap
cookies, made with molasses, butter or margarine, brown
sugar, and spices.
Makes up to 8 dozen cookies, depending on the size.
INGREDIENTS
2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, softened
1 egg
1/4 cup light molasses
PREPARATION:
Combine flour, soda, and spices in a bowl and set aside.
Cream sugar and margarine. Beat in egg and molasses until
light and fluffy. Stir in flour mixture just until blended.
Chill for 2 hours or more. Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls,
roll in granulated sugar, and place on lightly greased
baking sheets about 2 inches apart. Flatten each ball with
the bottom of a glass dipped in sugar. Bake about 8 to 10
minutes, until set.
 You
can flatten each piece into a rectangle and cut the corners
into the shape of a coffin or you can buy a cookie cutter in
the shape of one. You can find them from simple ones made by
Wilton to this fancy copper Tombstone Cookie Cutter, to the
right, which measures 3-1/4 x 4-1/2 inches and would make a
great decorated treat on Halloween. This Tombstone Cookie
Cutter is 1-1/8 inches deep and is manufactured by "Made by
Copper Gifts".
Cutting them by hand isn't that
tough. You need to roll out the gingersnap dough into
rectangles, the size is your choice, and make four cuts, two
on each side sloping in to make the same shape as the cookie
cutter above.
You can decorate these cookies by using a
piping and flooding method which gives a smooth, glazed
icing to it. Use a gray icing to glaze and when it sets, you
can using frosting with a small round tip and write
epitaphs on the tombstones.
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