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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Sobania
Added: Monday, November 19, 2007


1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. baking powder
1/2 tsp. salt
1 large egg
all-purpose flour

About 4 hours before serving or day ahead:
1. Into large bowl, measure first 9 ingredients and 2 cups flour. With mixer at low speed, beat ingreadients until well blended, occasionally scraping bowl with rubber spatula. Stir in 1/2 c. flour to make a stiff dough. Divide dough in half. Shape each half into a ball; wrap with plastic wrap; refrigerate 1 hour or until firm enough to handle. (Or, place dough in freezer 30 minutes.)

2. Prehead oven to 350. On lightly floured surface, with floured rolling pin, roll half of dough 1/8" thick, keeping remaining dough refrigerated. Use cookie cutters to cut out what ever you wish. With pancake turner, carefully place cookies on ungreased large cookie sheet about 1/2" apart. Bake cookies 8 minutes or until edges are firm; immediately loosen cookies from cookie sheet and remove to wire racks to cool.




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