Monday, December 22, 2014

Gingerbread Cookies

½ cup shortening
½ cup sugar
½ cup dark molasses
¼ cup water
2 ½ cups flour
¾ teaspoon salt
½ teaspoon soda
¾ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon allspice or cinnamon

Red Hot Cinnamon Candies
Slivered almonds
Decorator’s icing (below)

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover and chill 2-3 hours or overnight.

Preheat oven to 375 degrees. Roll dough ¼ inch thick on lightly floured surface. Cut with gingerbread boy or girl cookie cutter; place on ungreased cookie sheet. Press cinnamon candies, raisins, or almond slivers into dough for eyes, nose and mouth or buttons. Bake 10-12 minutes. Immediately remove from baking sheets. Cool and finish decorating with icing if desired.

(For crisper cookies roll dough thinner and bake 8 minutes. This recipe can be doubled.)

Decorator’s Icing: Mix 2 cups of confectioner’s sugar and 1 Tablespoon water or milk. Add more water 1 teaspoon at a time until of desired consistency to be used in a decorator’s tube, or thinner to be spread. 

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