Gingerbread House Cookies |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
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This is my favorite molasses cookie, writes Karen Haen of Sturgeon Bay, Wisconsin. I use the recipe at Christmas, Easter and Fourth of July, cutting shapes like houses, bunnies and stars. Ingredients:
1 cup shortening |
1/2 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1 cup molasses |
1 to 1-1/2 teaspoons grated orange peel |
5-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking soda |
3/4 teaspoon salt |
3/4 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup water |
frosting and food coloring of your choice |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in molasses and orange peel. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour.
3. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Decorate cooled cookies as desired with tinted frosting. Yield: 4 dozen.
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