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Gingerbread6 | c. | all-purpose flour | 1 | Tbsp. | baking powder | 1 | Tbsp. | ground ginger | 1 | tsp. | ground nutmeg | 1 | tsp. | ground cloves | 1 | tsp. | ground cinnamon | 1 | c. | shortening — melted and cooled slightly | 1 | c. | molasses | 1 | c. | brown sugar — packed | 1/2 | c. | water | 1 | | egg | 1 | tsp. | vanilla extract |
1. | Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. | 2. | In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. | 3. | Gradually stir in the dry ingredients, until they are completely absorbed. | 4. | Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. | 5. | Preheat oven to 350° F (175° C). | 6. | On a lightly floured surface, roll the dough out to 1/4 inch thickness. | 7. | Cut into desired shapes with cookie cutters. | 8. | Place cookies 1 inch apart onto an ungreased cookie sheet. | 9. | Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. | 10. | Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice. |
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