"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for GINGERBREAD MEN, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Saturday, August 1, 2009


3 1/2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 cup butter
3/4 cup sugar
1 egg
3/4 cup molasses
1 teaspoon grated lemon peel

1/3 cup egg whites
3 3/4 cups powdered sugar

Bowl 1: Blend flour with soda, salt, ginger, cinnamon and cloves.

Mixing Bowl: Beat butter and sugar at high speed until light and fluffy. Beat in egg, then molasses and lemon peel until well blended.

With a wooden spoon, stir in flour mixture, then mix and knead with hands until smooth.

Divide into 4 parts, wrap in plastic and refrigerate overnight.

Grease cookie sheet, roll out one part of dough at a time on floured surface to a 1/8-inch thickness, cut into desired shapes and bake at 375 6-8 minutes. Cool.

Beat egg whites and sugar until smooth and stiff.

Decorate as desired. (raisins for eyes and buttons)

Personal Notes:
Personal Notes:
This was the first cookie recipe Grandmother and Teresa made with Grace, Sarah Beth and Mercy at our first Christmas Tea at our house in Rivendell. Then we switched to Grandmother's Sugar Cookies.




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