Gingerbread Dough

By chelyc13

This recipe is from "The Gingerbread Architect" by Susan Matheson. Clarkson Potter Pub. 2008

Ingredients

• 1 cup vegetable shortening
• 1 cup sugar
• 2 teas baking powder
• 2 teas ground ginger
• 1 teas baking soda
• 1 teas salt
• 1 teas ground cinnamon
• 1/2 teas ground cloves
• 1 cup dark (not light or blackstrap) molasses
• 2 large eggs
• 2 tblsp white vinegar
• 5 cups unbleached all purpose flour

Details

Servings 4

Preparation

Step 1

1. In the bowl of a large stand mixer fitted with the paddle attachment, combine the shortening and sugar with an electric mixer on medium high speed until well combined.

2. Add the baking powder, ginger, baking soda, salt, cinnamon, and cloves and beat until incorporated.

3. Add the molasses, eggs, and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary.

4. Add the flour, 1 cup at a time, and mix on low until smooth. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours and up to 3 days.

5. Bake at 375 for 12 to 15 minutes.