Gingerbread Stars

• Produce

  • 3/4 tsp Ginger, ground

• Condiments

  • 3 tbsp Molasses, mild

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Allspice, ground
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tbsp Shortening
  • 1 cup Vanilla baking chips, white

• Bread & Baked Goods

  • 1 Roll

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 3 tablespoons mild molasses
• 1/2 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup white vanilla baking chips
• 1 tablespoon shortening

Directions

• 1 In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
• 2 Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
• 3 Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4 In small microwavable bowl, microwave baking chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper or parchment-lined cookie sheet. Let stand about 30 minutes or until coating is set.

Nutrition