Ginger Cookies (great for ginger bread houses) Recipe
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This recipe for Ginger Cookies (great for ginger bread houses), by Sheirlie Prophet, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. flour 1 c. shortening, softened 1 T. ginger 1 T. baking soda 1 c. molasses 1 tsp. cloves 1 c. packed brown sugar 1 tsp. cinnamon 1/2 c. water 1 tsp. nutmeg 1 large egg 1/2 tsp. salt 1 tsp. vanilla
Mix flour, soda, ginger, cloves, cinnamon, nutmeg and salt in bowl. Set aside. With mixer, combine shortening, molasses, sugar, water, egg and vanilla. Gradually beat in flour mixture. Dough will be soft. Divide into rounds, cover and refrigerate. (3 hours to 1 week. Can freeze up to 3 months). Roll out to about 1/4 inch thick and bake on an ungreased cookie sheet at 350º for about 10 to 12 min.
I have used this for cut out cookies like a "ginger bread house" and cookies that I like to use for frosting.
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