"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristie Colvin
Added: Monday, July 16, 2007


1 c. (2 sticks) unsalted butter or margarine
1 c. firmly packed light brown sugar
1/2 tsp. grated lemon rind
2 tsp. grated orange rind
2 tsp. ground cinnamon
1 tbsp. ground ginger
1 c. dark corn syrup or golden molasses
2 eggs beaten
5 c. sifted all-purpose flour (use 1 c. to spread on parchment paper or waxed paper)
1/2 tsp. salt
1 1/4 tsp. baking soda

Cream butter or margarine with sugar until light and fluffy. Mix in grated rind and spices. Bring corn syrup or molasses to a boil and stir into butter mixture until thoroughly blended. Beat in eggs. Sift 4 cups flour with salt and baking soda. Add to mixture and stir well. Use as much remaining flour as necessary to obtain a dough smooth enough to roll, but one that is still very soft and pliable. Roll in waxed paper and chill one hour.
Roll out dough to a 1/4 inch thickness on a floured pastry board. Using a gingerbreat man cookie cutter, cut out cookies in any size you want. Bake in moderate oven (350 F) for 15 minutes or until cookies are an even golden brown.

Decorative Sugar Icing
Mix confectioners sugar with milk or water and vanilla extract then spread icing on cookies.

Makes about a dozen 8 inch tall gingerbread cookies




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