Grandma's Gingerbread Recipe

By youngcbs

GINGERBREAD HOUSE PIECES:

ROOF: 2 - 6" X 3" SIDE 1: 5" X 3" SIDE 2: 3" X 4" with 5" center

Ingredients

• Icing Cement:
• 5 to 5 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons powdered ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 cup solid vegetable shortening
• 1 cup granulated sugar
• 1 1/4 cups unsulphured molasses*
• 2 eggs, beaten
• 2 large egg whites
• 1/8 teaspoon cream of tartar
• 2 teaspoons water
• 3 cups sifted powdered sugar

Preparation

Step 1

Preheat oven 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups of the dry ingredients and mix again.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make the dough firm.

Roll out on a lightly floured surface to a 1/4 inch thickness and cut out cookies with Metal Gingerbread Boy and Girl Cookie Cutters.

Bake 6-10 minutes for small to medium size cookies and 10-15 minutes for large cookies.

If you're not going to use your gingerbread right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.
*Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.

Makes 40 medium-sized cookies