Gingerbread Cowboys

By Bettye

Gingerbread Cowboy cookie cutter available online from Frankencutters.com. 9 inch cutter makes a great gift, but 5 inch is also available. Decorate with Wilton's White Cookie Icing (ready to use), sprinkles and sugar.

"The Gingerbread Cowboy" by Janet Squires, illustrated by Holly Berry, available at Amazon.com

Ingredients

• 1 cup shortening
• 1 cup molasses
• 1 cup sugar
• 2 eggs
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. clove
• 1 tsp. nutmeg
• 2 tsp. cinnamon
• 2 tsp. ginger
• 4-5 cups flour

Preparation

Step 1

1. Melt shortening, set aside to cool
2. Combine melted shortening, molasses, suga and eggs.
3. Stir until mixed well.
4. Set aside
5. Add remaining ingredients being sure to add flour last, ad only one cup at a time.
6. Roll into "logs" that are 4 inches long X 1 inch in diameter.
7. Cover and refrigerate for at least 2 hours.
8. Roll dough to about 1/8 to 1/4 inch between two pieces of parchment paper.
9. Cut cowboy with cookie cutter and bake 2 at a time -- 10 minutes for softer cookie, 12 minutes for crispy cookie.