email this pageIngredients
1⁄3 cup butter, softened to room temperature
1⁄3 cup vegetable shortening
¾ cup packed brown sugar
2 teaspoons cinnamon
1½ teaspoons ground ginger
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1⁄8 teaspoon each ground cardamom, ground coriander
seed and ground black pepper
1½ teaspoons baking soda
½ teaspoon salt
2½ cups all-purpose flour
1 teaspoon cider vinegar
¼ to 1⁄3 cup water
For decorating: decorative icing, pecans, dried fruit and dragees and possibly thin decorative cord or ribbon
Instructions
1⁄3 cup vegetable shortening
¾ cup packed brown sugar
2 teaspoons cinnamon
1½ teaspoons ground ginger
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1⁄8 teaspoon each ground cardamom, ground coriander
seed and ground black pepper
1½ teaspoons baking soda
½ teaspoon salt
2½ cups all-purpose flour
1 teaspoon cider vinegar
¼ to 1⁄3 cup water
For decorating: decorative icing, pecans, dried fruit and dragees and possibly thin decorative cord or ribbon
1. Cream butter, shortening and brown sugar together in a medium bowl, beating until fluffy. Add spices; beat well.
2. Add baking soda, salt, flour, cider vinegar and just enough water to make a smooth, pliable dough. Roll into a ball. Chill 30 minutes.
3. Preheat oven to 375F. Press ball into a disk and roll out on a lightly floured board, to about 1⁄8 inch thick. Cut into shapes; transfer to an ungreased cookie sheet, placing cookies about ½ to ¾ inch apart. Chill dough in between batches.
4. Bake 7 to 10 minutes, until lightly browned. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Decorate. Makes about 3 dozen.
Recipe by Crescent Dragonwagon, Relish Cooking with Kids, "Play Dough," December 2007.
Nutritional Information
2. Add baking soda, salt, flour, cider vinegar and just enough water to make a smooth, pliable dough. Roll into a ball. Chill 30 minutes.
3. Preheat oven to 375F. Press ball into a disk and roll out on a lightly floured board, to about 1⁄8 inch thick. Cut into shapes; transfer to an ungreased cookie sheet, placing cookies about ½ to ¾ inch apart. Chill dough in between batches.
4. Bake 7 to 10 minutes, until lightly browned. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Decorate. Makes about 3 dozen.
Recipe by Crescent Dragonwagon, Relish Cooking with Kids, "Play Dough," December 2007.
Per cookie: 80 calories, 4.5g fat, 1g prot., 10g carbs., 0g fiber, 95mg sodium.
