Gingerbread Cookies


The scent of baking gingerbread is one of the best aromas of Christmastime. This recipe is very flavorful and tender. The cookies stay soft for a couple of days after they are baked if they are stored in an airtight container.


Gingerbread Cookies
In large bowl cream together:
1 cup shortening
1 cup sugar
Stir in:
1 egg
1 cup molasses
2 Tb. vinegar
Beat well. Sift together and stir in:
1½ tsp. baking soda
½ tsp. salt
3 tsp. ground ginger
1 tsp. cinnamon
½ tsp. ground cloves
5 cups flour (you can substitute 1 cup whole wheat flour)
Chill 3 hours. Roll dough ¼ inch thick. Bake 5 to 8 minutes at 375°. Cool slightly and remove from cookie sheet. Makes 5 dozen 4-inch gingerbread men. This recipe is more flavorful, even with the whole wheat flour, than the Nauvoo Gingerbread cookie recipe from the Scoville Bakery (which is milder in flavor, not so spicy).

Melinda's Note: This is the recipe named "Gingerbread Men" in the cookbook. I always use it for Gingerbread cookies, since I love the texture and flavor of this recipe. I made them for a big party a few years ago and had rave reviews. I needed to make several hundred, so I made them ahead of time and froze them. On the day of the event, I pulled them out of the freezer, and piped a simple outline on the cookies. They were great.

You can skip the chilling time, although (like most cookie dough) the cookies will taste better if you refrigerate the dough. This recipe also makes great gingerbread houses, holding the structure well if baked slightly longer than cookies.

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