{"id":169,"date":"2009-06-09T13:36:03","date_gmt":"2009-06-09T20:36:03","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=169"},"modified":"2011-08-29T00:31:35","modified_gmt":"2011-08-29T07:31:35","slug":"gingerbread-cookies-i","status":"publish","type":"post","link":"https:\/\/recipes.cuppylicious.net\/?p=169","title":{"rendered":"Gingerbread Cookies I"},"content":{"rendered":"<div id=\"attachment_170\" style=\"width: 275px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/06\/gingerbread_cookies_resize.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-170\" loading=\"lazy\" class=\"size-full wp-image-170\" title=\"gingerbread_cookies\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/06\/gingerbread_cookies_resize.jpg\" alt=\"Gingerbread cookies from AllRecipes.com\" width=\"265\" height=\"215\" \/><\/a><p id=\"caption-attachment-170\" class=\"wp-caption-text\">Gingerbread cookies from AllRecipes.com<\/p><\/div>\n<p>Total time:\u00a0 Approximately 2 hours.<\/p>\n<p>http:\/\/allrecipes.com\/Recipe\/Big-Soft-Ginger-Cookies\/Detail.aspx<\/p>\n<p>* 2 1\/4 cups all-purpose flour<br \/>\n* 2 teaspoons ground ginger<br \/>\n* 1 teaspoon baking soda<br \/>\n* 3\/4 teaspoon ground cinnamon<br \/>\n* 1\/2 teaspoon ground cloves<br \/>\n* 1\/4 teaspoon salt<br \/>\n* 3\/4 cup margarine, softened<br \/>\n* 1 cup white sugar<br \/>\n* 1 egg<br \/>\n* 1 tablespoon water<br \/>\n* 1\/4 cup molasses<br \/>\n* 2 tablespoons white sugar<\/p>\n<p>1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.<br \/>\n2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.<br \/>\n3. Refrigerate dough for at least 40 minutes.<br \/>\n4. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten generously.<br \/>\n5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Molasses, margarine and sugar make these gingerbread cookies sweet and soft, all week. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,31,45],"tags":[12,28],"_links":{"self":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/169"}],"collection":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=169"}],"version-history":[{"count":6,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":1109,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/1109"}],"wp:attachment":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}