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Gingerbread Cookies Recipe

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

Wil Wagner
Added: Thursday, October 23, 2008


5 cups flour
2 tablespoons ground ginger
1 1/2 teaspoon baking soda
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1 cup shortening
1 egg
1 cup molasses
2 tablespoons vinegar
6 tablespoons butter
4 1/2 cups confectioner's sugar
1 teaspoon vanilla

In a stand mixer bowl with a flat beater attached, add granulated sugar and shortening and set to speed 4 until it is light and fluffy. Beat in egg, molasses and vinegar.

In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt. Reduce the speed to stir and mix in the flour mixture, in 3 additions.

Divide the dough into 3 disks and wrap with plastic. Refrigerate the dough for at least 3 hours.

To prepare the frosting: In a stand mixer bowl with the flat beater attached and set to speed 4, beat butter until it's smooth and creamy. Reduce the speed mix in confectioner's sugar in 2 additions and vanilla. Set frosting aside.

Preheat oven to 375 F.

Flour work surface and rolling pin. Work with one disk at a time. Roll out dough to a 1/8 of an inch thickness.

Using a cookie cutter, cut out your shapes and place them at least 2 inches apart on a baking sheet. Cookies will take about 5 minutes to cook. Transfer to a cooling rack.

Make sure the cookies are completely cooled before frosting.

Personal Notes:
Personal Notes:
I got the recipe from www.chefscatalog.com/recipe




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