Gingerbread Cookies
- 4 ounces butter
- 4 ounces Crisco vegetable shortening
- 3/4 cup lightly packed brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 3 1/4 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon brown food coloring * * Can be purchased at most
craft stores.
Preheat oven to 350° F. Line two cookie sheets with parchment
paper and spray lightly with pan coating.
Cream the butter with flat paddle attachment of electric mixer on
high speed about 3 minutes or until soft. Beat in sugar; continue
beating for about 2 minutes until light and fluffy. Beat in molasses
and then beat in egg, scraping down bowl once or twice. Sift together
flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Add
the dry ingredients to the butter mixture in three batches, mixing
just until each batch is blended. Shape into a large flat ball by
hand, kneading a few times until smooth. Shape into two disks (6-inch
by 9-inch). Wrap in plastic wrap and refrigerate at least 2 hours
or until firm enough to roll out. Overnight is best.
Roll out dough on a lightly floured surface to 3/16" thickness.
Cut out shapes as desired using either a gingerbread person shape
or any other of your choice. Transfer to cookie sheets using a broad-angled
spatula, leaving at least 1 inch between cookies. Place similar sized
cookies on the same sheet. To make hanging ornaments, punch holes
in the tops of the shapes with a straw. Bake for 9 1/2 to12 minutes
depending on size, rotating pans front to back once during baking.
They should just begin to brown around the edges and feel firm to
the touch. Remove from oven and cool pans on wire racks for a few
minutes; transfer cookies to racks to cool completely. Let pans cool
completely before proceeding with next batch; you may reuse the parchment.
Store in airtight container at room temperature for up to two weeks
or freeze for up to one month. Decorate as you desire with Royal Icing.
Gingerbread Kids
INGREDIENTS:
- 1 cup shortening
- 1 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups sifted all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
PREPARATION:
Cream together shortening, sugar, and salt; beat in egg, molasses,
and vinegar. Beat well. Into another bowl, sift together the flour,
soda, ginger, cinnamon, and cloves. Stir dry ingredients into
the creamed molasses mixture. Chill cookie dough for at least
3 hours. On a lightly floured surface, roll out to 1/8-inch thickness.
Cut with gingerbread boy and/or girl cookie cutters. Place about
1 inch apart on greased baking sheets. Use red hots and raisins
for faces and buttons. Bake at 375° for about 6 to 8 minutes.
Cool slightly then remove from baking sheets. When cool, pipe
on trims of confectioners' icing (below).
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey thanks for such a nice collection of delicious Gingerbread Cookie Recipe, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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