"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



C shortening
C sugar
C molasses
C water
2 C all purpose flour
tsp salt
tsp baking soda
tsp ground ginger
tsp ground cinnamon
tsp ground cloves
Glaze (see recipe below)
Assorted candies

For glaze:
2 C sifted powdered sugar
2 Tb lemon juice
2 Tb water
Paste food coloring

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add molasses and water and beat well.
Combine flour, salt, soda, and spices; add to creamed mixture, beating well.
Cover and chill 8 hours.
Preheat oven to 375
Divide dough in half; store 1 portion in refrigerator.
Roll other portion to inch thickness on a lightly floured surface.
Cut with a 3 inch cookie cutter and place on ungreased cookie sheets.
Bake for 8 minutes.
Cool 2 minutes. Remove to wire racks and cool completely.
Repeat procedure with remaining dough.
Using a paintbrush, paint assorted designs with glaze on cookies.
Decorate with assorted candies.

Yields: 4 dozen

To prepare glaze:
Combine sugar, juice and water.
Tint as desired with paste food coloring.

Yields: 2/3 Cup




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