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

Ginger Cookies (great for ginger bread houses) Recipe

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This recipe for Ginger Cookies (great for ginger bread houses), by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheirlie Prophet
Added: Friday, April 4, 2008


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 350 for about 10 to 12 min.

Personal Notes:
Personal Notes:
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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