For the Media
Ginger Geometrics Shape Up to Holiday Fun
NASHVILLE, Tenn., Dec. 2008—Do you love the vision of you and your children gathered in the kitchen baking and decorating cookies? But then reality sets in and you realize the lack of time or expertise may well prevent this from ever happening. "Ginger Geometrics just may be the answer because you don't have to roll out and cut dough," explains the Martha White® baking expert, Linda Carman. This easy-to-stir-up dough is simply spread into a large pan and baked. After cooling a few minutes, cut into geometric shapes and decorate with colored icing and sprinkles. Since the cookies are soft and pliable you may even cut with cookies cutters, although you will have to eat the scrapes between the cut-outs. That's not all bad either since the ginger flavor is refreshingly mild and delicious.
Ginger Geometrics
1 cup sugar
2/3 cup Crisco® Pure Vegetable Oil
1/4 cup molasses
1 large egg
2 cups Martha White® All-Purpose Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Colored icing and sugars
1. Heat oven to 350° F. Combine sugar, oil, molasses and egg in large bowl; blend well. Add all remaining ingredients; mix well. Press dough evenly into ungreased 15x10x2-inch baking pan.
2. Bake 15 minutes or until set. Do not overbake. Cool 15 minutes or until completely cooled. Cut into desired shapes and decorate.
5 dozen cookies
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