Monday, November 15, 2010

Heirloom Cookies

Growing up my mom always made rolled out molasses gingerbread cookies in the Fall. This recipe has been passed down through my mom's family for generations. This recipe also makes excellent gingerbread men at Christmas time.

                                    I made a few airplanes for my nephew who was visiting.


1 cup of granulated sugar
1 cup of vegetable shortening
2 eggs
1 cup of molasses
1 tsp cloves
1 tsp ginger
2 tsp baking soda
1/2 cup of hot water
4 3/4 cups all purpose flour

Cream the shortening and sugar in mixer on low speed until fluffy. Add the eggs and mix well. Mix in the molasses, cloves and ginger. Dissolve the baking soda in the hot water and add to the mixture mixing well. Gradually add the flour until a stiff dough is formed. Place the dough in the refrigerator for several hours until well chilled. On a well floured surface roll the dough out to 3/8" or 1/4" thickness. Use cookie cutters. Transfer cookies to pan and sprinkle with sugar. Bake at 350 degrees for 12 to 15 min. or until barely browned. The cookies will get hard if over baked. Cool on wire rack. Enjoy!

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