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Gingerbread
Cookies 1
Ingredients
- 2 cups
sugar
- 1 1/2
teaspoons ginger
- 1 cup
vegetable shortening
- 1
teaspoon cinnamon
- 1 cup
light molasses
- 1
teaspoon allspice
- 2 egg
yolks
- 3/4
teaspoon salt
- 2
teaspoons baking soda
- creamy
decorator icing
- 1 cup
hot water
- raisins,
currants, red cinnamon candies for decorations
- 8 cups
all purpose flour
Method
Combine
sugar, shortening, molasses and egg yolk in large mixing bowl; beat
until smooth.
In small bowl add, baking soda
to hot water; stir until dissolved. Add to molasses mixture.
Stir in flour, ginger,
cinnamon, allspice and salt. Cover and refrigerate dough at least 2
hours. Roll out dough on lightly floured surface to 1/4 inch
thickness. Cut out with floured cookie cutters. Note:
If using as ornaments, poke a hole at top with a straw.
Place on lightly greased
cookie sheets about 2 inches apart. Bake at 350° F for 10 to 12
minutes or until lightly browned around edges. Cool on wire racks. Frost
and decorate as desired.
Yield: 42
large cookies
Submitted
by Louise
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