Tuesday, December 8, 2009

Gingerbread Cookies

This post is for Lynne.  These gingerbread cookies are so good and were included on her Christmas cookie plate...then she requested the recipe, so here it is:   (I usually double the recipe)

1/2 C shortening
1/2 C sugar
1/2 C dark molasses (mild flavor)
1/4 C water
2 1/2 C flour
3/4 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice

Combine shortening, sugar, molasses, and water.
Combine dry ingredients and mix into wet mixture.
Chill dough for 2-3 hours.
Preheat oven to 375.
Roll dough to about 1/4" thick.
Using cookie cutters, cut into desired shape.
Bake for 10-12 minutes.
Make sure they are not overcooked!  Soft gingerbread is more yummy than crunchy gingerbread (in my opinion, at least!)

Happy Holidays!

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