Postcard Gingerbread Cookies
Author: 
 
Ingredients
  • 3⅓ cup all purpose flour
  • ⅓ tsp Sea salt
  • 1 tsp ground ginger
  • ½  tsp cinnamon
  • ½ tsp allspice
  • ½ tsp cloves
  • ¼ nutmeg
  • 1 tsp pure vanilla extract
  • 10 tbsp (1 stick + tbsp) unsalted butter, room temperature
  • ¼ cup shortening, room temperature
  • 1 cup dark brown sugar
  • 1 egg
Directions
  1. In a medium size bowl mix together all purpose flour, sea salt, ginger, cinnamon, allspice, cloves and nutmeg. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar until it is fluffy.
  3. Add molasses and mix.
  4. Add egg and vanilla extract.
  5. Spoon in flour mixture in patches adding a ¼ at a time and mixing until just combined after each addition.
  6. Divide the cookie dough into two portions (the dough will cool faster divided into two balls instead of one big mass of cookie dough) and refrigerate for 2 hours or longer.
  7. Remove from fridge and working on a floured surface roll out gingerbread cookie dough to ¼ thickness using a rolling pin.
  8. Cut out rectangle gingerbread postcards (
  9. -1/4 inches high x 6 inches long).
  10. Place gingerbread postcards on a silicon baking mat or parchment paper lined cookie sheet.
  11. Using an Alphabet Dough Cutters use leftover cookie dough and add your postcard message or greeting. You can also write your message with piped icing after the cookies are finished baking and cool enough to work on.
  12. Bake for 10 - 14 minutes.
  13. Remove from oven and cool on a wire rack.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32858