Do you ever get the urge to make 17 dozen gingerbread cookies?
I know, me too!
Here’s a good recipe next time the mood strikes (thanks Deb!).
Gingerbread Cookies
1/2 cup Shortening
1 cup Brown Sugar
1 1/2 cups Molasses
1 cup Cold Water
7 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Allspice
1 teaspoon Ground Cloves
1 1/2 teaspoons Ground Ginger
1 1/2 teaspoons Ground Cinnamon
Start by mixing your shortening, sugar and molasses. Oh – 1 1/2 cups of Molasses = 1 – 12 ounce bottle (so you don’t have to measure!).
Stir in water. It becomes something of a sugary mixture.
In a separate bowl, sift the flour (7 cups – holy cow!).
Add your spices and whisk everything together. Inhale and enjoy the smell of sweet spices that now fill your kitchen.
The pour the dry ingredients into the sugar mixture. In an effort to keep from getting flour everywhere, I scooped the flour in one cup at a time.
Cover the dough and let chill for at least 15 minutes.
Roll the dough out about 1/3 of an inch thick, cut with cookie cutters and bake for 10-12 minutes at 350 degrees.
You can’t catch me I’m the gingerbread man!
Ice and decorate if you’d like!
I’m off to the church for more bazaar mania – we’ll be enjoying these cookies with cider. Yum!
{ 1 trackback }