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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pepperkaker Gingerbread Cookies Recipe

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This recipe for Pepperkaker Gingerbread Cookies is from Rosemary's Collections, 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 c. shortening
1 c. granulated sugar
1 c. molasses-
1 egg
2 Tbsp vinegar
5 c. flour
2-3 tsp ground ginger
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt

Frosting:
1/2 c. shortening
1 tsp vanilla
1 pound sifted powdered sugar (3-4 cups)
3-4 Tbsp milk
Directions:
Directions:
Cream shortening and sugar. Beat in molasses, egg and vinegar. Stir flour with ginger, soda, cinnamon, cloves and salt; Blend into batter. Chill 3 hours.

On lightly floured surface, roll dough to 1/8'thickness. Cut into desired shapes with assorted cookie cutters. Place 1 inch apart on greased cookie sheet. Bake at 375 for 5-6 minutes. cool slightly; remove cookies to rack and cool completely. (MIne are thicker and they bake 11-12 minutes)

Meanwhile, blend 1/2 c. shortening and vanilla with electric mixer. Gradually add powdered sugar; beat just till combined. Stir in milk. Insert small plain tip in pastry bag or cake decorator; fill with frosting to decorate cookies, pipe frosting in straight or wavy lines as desired.
Number Of Servings:
Number Of Servings:
5 dozen

 

 

 

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