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Gingerbread Rings Recipe

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This recipe for Gingerbread Rings is from Boudreau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup shortening
• 1 cup water
• 2 tsp. baking soda
• 1 tsp. allspice
• 2 cups sugar
• 1 cup light molasses
• 1 Ŋ tsp. ginger
• ž tsp. salt
• 2 egg yolks
• 8 cups flour
• 1 tsp. cinnamon
• ž tsp. salt

Frosting
• 2 Ŋ cups sugar
• Ŋ cup water
• Ŋ tsp. light corn syrup
• 2 egg whites
• 1 tsp. vanilla
• red and green decorating gel (optional)
Directions:
Directions:
In a mixing bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

In a lightly floured surface, roll to ŧ inch thickness. Cut with a 2 ž inch doughnut cutter. Remove and discard centers. Place 2 inches apart on ungreased baking sheets. Bake at 350 ēC for 10 minutes or until set. Remove to wire rack.

In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238 ēC (soft ball stage) about 5 minutes. Remove from the heat.

In a mixing bowl, beat egg whites, and vanilla until soft peaks form. Gradually add sugar mixture, beating on high for 7 to 8 minutes or until thickened. Frost cookies. Decorate if desired.
Number Of Servings:
Number Of Servings:
5 Dozen

 

 

 

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