Gingerbread Cookies
- 4 ounces butter
- 4 ounces Crisco vegetable shortening
- 3/4 cup lightly packed brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 3 1/4 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon brown food coloring * * Can be purchased
at most craft stores.
Preheat oven to 350° F. Line two cookie sheets with parchment
paper and spray lightly with pan coating.
Cream the butter with flat paddle attachment of electric mixer
on high speed about 3 minutes or until soft. Beat in sugar;
continue beating for about 2 minutes until light and fluffy.
Beat in molasses and then beat in egg, scraping down bowl once
or twice. Sift together flour, ginger, cinnamon, baking soda,
nutmeg, cloves, and salt. Add the dry ingredients to the butter
mixture in three batches, mixing just until each batch is blended.
Shape into a large flat ball by hand, kneading a few times until
smooth. Shape into two disks (6-inch by 9-inch). Wrap in plastic
wrap and refrigerate at least 2 hours or until firm enough to
roll out. Overnight is best.
Roll out dough on a lightly floured surface to 3/16" thickness.
Cut out shapes as desired using either a gingerbread person
shape or any other of your choice. Transfer to cookie sheets
using a broad-angled spatula, leaving at least 1 inch between
cookies. Place similar sized cookies on the same sheet. To make
hanging ornaments, punch holes in the tops of the shapes with
a straw. Bake for 9 1/2 to12 minutes depending on size, rotating
pans front to back once during baking. They should just begin
to brown around the edges and feel firm to the touch. Remove
from oven and cool pans on wire racks for a few minutes; transfer
cookies to racks to cool completely. Let pans cool completely
before proceeding with next batch; you may reuse the parchment.
Store in airtight container at room temperature for up to two
weeks or freeze for up to one month. Decorate as you desire
with Royal Icing.
Gingerbread Kids
INGREDIENTS:
- 1 cup shortening
- 1 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups sifted all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
PREPARATION:
Cream together shortening, sugar, and salt; beat in egg, molasses,
and vinegar. Beat well. Into another bowl, sift together the
flour, soda, ginger, cinnamon, and cloves. Stir dry ingredients
into the creamed molasses mixture. Chill cookie dough for
at least 3 hours. On a lightly floured surface, roll out to
1/8-inch thickness. Cut with gingerbread boy and/or girl cookie
cutters. Place about 1 inch apart on greased baking sheets.
Use red hots and raisins for faces and buttons. Bake at 375°
for about 6 to 8 minutes. Cool slightly then remove from baking
sheets. When cool, pipe on trims of confectioners' icing (below).
Remarks
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By Bob
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