Gingerbread Cookies
- submitted by Kimberly M. -Pa, USA
The trick to gingerbread cookies is to have a recipe that is moist, but firm enough to hold their shape and also enough snap in the ginger flavor without coming on too strong.
Try this recipe any time of the year - not just Christmas - and use whatever cookie cutter the occasion calls for. Make plenty - your tea guests will want more than one!
"Ginger cookies
are
classic goodness!"
©Tea Party Circle
Gingerbread Cookie Recipe
- 1 cup Crisco shortening
- 1 cup sugar
- 1 medium egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups sifted flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2-3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Cream shortening and sugar together. Beat in egg, molasses and vinegar. Put in the rest of the ingredients and mix well. Chill for 3 hours. Roll dough to 1/8 inch thick on lightly floured surface. Cut with cookie cutters
and place on baking sheet.
Bake at 375º F (190º C).
Yields differ according to size of cookie cutter. About 2 dozen.