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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) shortening |
2 pound(s) brown sugar |
4 eggs |
1 cup(s) molasses |
1/2 cup(s) warm water |
10 cup(s) all-purpose flour |
1/2 teaspoon(s) baking soda |
1 teaspoon(s) salt |
1 teaspoon(s) cinnamon |
1 teaspoon(s) allspice |
1 teaspoon(s) ginger |
Directions:
1. Blend sugar, shortening, eggs, water and molasses. Stir in spices, mixed with flour and baking soda. Mix well. Chill in fridge for a few hours or overnight (otherwise dough will be sticky). Roll out very thin (1/4 inch); cut with cookie cutter. Place on cookie sheets and bake in pre-heated 350 F oven for approx. 10 to 12 minutes until lightly brown. They can be iced with a mixture of icing sugar and warm water piped onto the cookies.
2. Taste Tester Notes: This makes a very nice gingerbread cookie, mildly spiced and less strongly flavoured than most. I used 1 litre (4 cups) of brown sugar. Keep the dough in the refrigerator, taking out only as much as you need for rolling at one time. It will roll very easily if used straight out of the fridge, without sticking or requiring any flouring of rolling surface (I used a plastic rolling mat). This makes one big whack of cookies, with quantity depending on the size you make. I made 2 dozen 10-centimetre gingerbread men, a half-dozen 15-cm men, and about 8 dozen 5-cm round cookies out of this recipe. To make about 250 ml (1 cup) of decorating icing, I used 500 ml (2 cups) of icing sugar mixed with about 45 ml (3 tbsp) of warm water and .5 ml (1/8 tsp) of vanilla. Adjust icing sugar and water as needed until proper consistency reached for piping through decorating bag. If stacking decorated cookies to store, you may need to wait several hours or even overnight (depending on your icing) until the icing is perfectly dry, or it can smear or flatten. Once set and dry, decorated cookies can be placed between sheets of waxed paper in a sealed container for freezing or storage.
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