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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 15 |
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These cookies start with pre-made refrigerated dough, and with just a little extra work you can turn them into something special. Semi-homemade Sandra Lee would call them. If you like ginger, give these cookies a look-see! Recipe comes from the new cookbook from BH&G titled Very Merry Cookies. Ingredients:
0.5 (16 1/2 ounce) package refrigerated sugar cookie dough |
2 tablespoons flour |
0.5 (16 1/2 ounce) package refrigerated gingerbread cookie dough |
2 tablespoons flour |
Directions:
1. Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.
2. In a medium bowl, combine the sugar cookie dough and 2 tablespoons flour. Combine and stir till well-mixed. In another medium bowl, combine gingerbread cookie dough with the remaining 2 tablespoons flour. Combine and stir until well- mixed.
3. Shape both doughs into one-inch balls. To shape cookies, roll one ball of each dough into a 4-inch long rope. Lay ropes side by side. Then twist and roll the ropes together to make an 8-inch long rope. Cut each 8-inch rope into 6 pieces. Place pieces on ungreased cookie sheets. Repeat with remaining balls of dough.
4. Bake 6-8 minutes or until edges are set. Transfer cookies to wire racks and let cool completely.
5. To store: Layer cookies between sheets of waxed paper in airtight container. Cover. Store at room temperature for 3 days or freeze up to 3 months.
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