Method:
- Mix brown sugar, shortening, molasses and water in large bowl. Stir in flour, baking
soda, ginger, allspice, cloves, cinnamon and salt. Cover and refrigerate about 2 hours or
until firm.
- Heat oven to 350� F. Grease cookie sheet lightly. Roll one-fourth of dough at a time
1/4 inch thick on floured surface. Cut with floured gingerbread cookie cutter or other
favorite shaped cutter.
- Place about 2 inches apart on cookie sheet. Add raisins or chocolate chips for eyes and
buttons and cookie dough "hair", if desired. (Use a garlic press or potato ricer
to make dough into "hair.")
- Bake for 10 to 12 minutes or until almost no indentation remains when touched in center.
Immediately remove from cookie sheet. Cool on wire rack.
- Frost cookies with Easy Creamy Frosting and/or Tinted Decorator's Frosting; decorate as
desired. Let stand 2 to 3 hours before storing so frosting can dry.
Easy Creamy Frosting:
4 cups powdered sugar
1 tsp vanilla
4-5 tbsp half & half
Food colors, if desired
Stir together powdered sugar, vanilla and half-and-half until smooth and spreadable. Tint
with food color.
Tinted Decorator's Frosting:
1 cup powdered sugar
3-5 tsp water
Food colors, if desired
Mix powdered sugar and enough water to make a frosting that can be easily drizzled or used
in a decorating bag yet hold its shape. Tint desired color with food color.
Makes 2 1/2 dozen 5-inch cookies (or 5 dozen 2 1/2-inch cookies)
Preparation time: 30 minutes |
