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Gingerbread Cookies Recipe
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To make 36 gingerbread cookies you will need
Ingredients
| 4 1/4 | oz | Vegetable shortening (solid vegetable fat) | | 7 | oz | Sugar | | 3 | | Eggs | | 4 | fl oz | Cold water | | 2 | teaspoons | Baking soda | | 8 | fl oz | molasses (black treacle) | | | Plain flour (5-6 cups) | | 1 | teaspoon | Ground cinnamon | | 1/2 | teaspoons | Ground cloves | | 1 | teaspoon | Ginger | | 1/2 | teaspoons | Salt |
Instructions
Preparation time: 30 minutes Chilling time: Overnight Baking time: 10
minutes
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a time.
Mix water and baking soda in small bowl until dissolved. Add baking soda
mixture and molasses to butter mixture. Sift 5 1/2 cups of the flour, the
spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap
in plastic wrap. Flatten and refrigerate overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased cookie
sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired.
Children lover gingerbread cookies and they are so easy for them to amke.
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