Gingerbread

By Becky Jo

Ingredients

• 5 1/2 - 6 * 5 1/2 - 6 cups all-purpose flour
• 1 * 1 teaspoon baking soda
• 1 * 1 teaspoon salt
• 2 * 2 teaspoons ground cinnamon
• 2 * 2 teaspoons powdered ginger
• 1 * 1 teaspoon ground nutmeg
• 1 * 1 teaspoon ground cloves
• 1 * 1 cup solid vegetable shortening
• 1 * 1 cup granulated sugar
• 1 1/4 * 1 1/4 cups molasses
• 2 * 2 eggs beaten
• Makes: 40 medium-sized cookies. Each cookie serves 1.

Details

Servings 40
Adapted from wilton.com

Preparation

Step 1

instructions

Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.

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

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

Note: If you’re not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.

Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.