Gingerbread Cookies
  • 4 1/2 cups (approximately) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbs ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 cup molasses
  • 1 cup sugar
  • 2 tbs water
  • 1 cup vegetable shortening
  1. Preheat the oven to 375 °F.
  2. Sift together the flour, baking soda, salt, and spices.
  3. Combine the molasses, sugar, and water and heat in a saucepan until the sugar dissolves.
  4. Remove from heat. Add the shortening and allow it to melt.
  5. Add flour mixture to the sugar mixture and mix to a stiff but smooth dough, pliable but not sticky. Add more flour if necessary. Knead briefly to ensure it is well blended and of the proper consistency.
  6. Roll out thinly while still warm and cut into cookies. Dough will stiffen as it cools but can be rewarmed to make it easier to work. However, do not over-warm so as not to cook the dough.
  7. Bake on a lightly greased cookie sheet about 8 minutes, until evenly cooked and beginning to brown.
  8. Slide off cookie sheet and cool on a rack.

Variation: Gingerbreak house

  1. Roll dough about 1/8 inch thick, or thicker for stonger walls, directly on cookie sheet. It is important to roll the dough as evenly as possible so the dough will expand evenly.
  2. Place pattern pieces on the dough, leaving 1 inch space between, and cut out. Remove the trimmings.
  3. Bake about 12 minutes, until well done but not overly brown.
  4. Remove carefully to a rack, making sure not to distort the piece, and let cool.