Grandma’s Gingerbread Cookie Recipe
Ingredients
5 to 5½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup shortening
1 cup sugar
1¼ cups unsulphured molasses
2 eggs beaten
Method
1. Preheat oven to 375°F.
2. Thoroughly mix flour, soda, salt and spices.
3. Melt shortening in large saucepan. Cool slightly.
4. Add sugar, molasses and eggs; mix well.
5. Add four cups dry ingredients and mix well.
6. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.
7. Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.
8. Bake on ungreased cookie sheet. Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes. One recipe of this gingerbread dough will yield 40 average-size cookies.
Note: If you’re not going to use your gingerbread dough right away, wrap it in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.
Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.
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Shirley-Ann Pearman
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