My recipe goodie today is Gingerbread....either in rounds or cut-outs :o)
Wilton shares Grandma's Gingerbread CookiesAnd if you are a fan of gingerbread, they also share recipes for Gingerbread Truffles and Gingerbread Spritz cookies.
- 5 1/2 - 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons powdered ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 1/4 cups molasses
- 2 eggs beaten
Makes: 40 medium-sized cookies. Each cookie serves 1.
Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.
Note: If you’re not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.
Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
Hey, just go visit and check out ALL the Christmas cookie recipes :o) Then go visit and register at FaveCrafts.com and find some fun crafts for the holidays (or any season) to work yourself or share with the children. There's an idea...Mom's get together for a Cookie Exchange and the kiddo's work on holiday crafts to share while waiting to taste some cookies :o)
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