Gingerbread Boys

By LadyRev-2

This was a recipe from the December 1963 Better Homes and Garden magazine. Picture above is also from that same magazine

Ingredients

• I cup shortening
• 1 cup granulated sugar
• 1 egg
• 1 cup molasses
• 2 tablespoons vinegar
• 5 cups sifted all-purpose flour
• 1 1/2 teaspoons soda
• 1/2 teaspoon salt
• 2 to 3 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon cloves

Preparation

Step 1

Preheat oven to 375 degrees

Thoroughly cream shortening with sugar. Stir
in egg, molasses, and vinegar; beat well. Sift
together dry ingredients; stir into molasses
mixture. Chill at least 3 hours.

On lightly floured surface, roll dough toYs-
inch thickness. Cut with a gingerbread-boy
cutter (or draw your own pattern). Place 1 inch
apart on greased cookie sheet.

Use red cinnamon candies for faces and buttons.

Bake in moderate oven for 5 to 6 minutes. Cool
slightly; remove from cookie sheet and cool on
rack. Makes 5 dozen 4-inch cookies.

When thoroughly cool, trim with Confection-
ers' Icing: To 2 cups sifted confectioners' sugar,
add only enough light cream to make mixture
that will go through pastry tube easily but still
hold its shape

For cookies that will stand up, bake gin-
gerbread boys with "built-in" skewers: Ar-
range bamboo skewers on cookie sheet; place
gingerbread boy on each so skewer is Y3 the
way up back of cookie Bake cookies as above
To serve, stick skewers into apples