Tools:
Ingredients:
- 5-5-1/2 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
- 1-1/4 cups unsulphured molasses
- 2 eggs beaten
Makes: Each cookie serves 1.
instructions
Preheat oven to 375° F. Thoroughly mix flour, soda, salt and spices. Melt
shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix
well. Add four cups dry ingredients and mix well.
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. Roll out
on a lightly floured surface to a 1/4" thickness for cut-out cookies.
If you're not going to use your gingerbread right away, wrap dough in plastic
and refrigerate. Refrigerated dough will keep for one week, but be sure to remove
it 3 hours prior to rolling so it softens and is workable.
Dip cutters in flour and cut. Remove excess dough. Make features with pastry
tips and small cutters.
For ribbon tie, cut two holes with a drinking straw side by side at neck. Bake
6-10 minutes or until lightly browned. Re-pierce hole if needed. Let cool on
sheet for 2-3 minutes.
Remove carefully with large spatula. Cool on wire rack.
When cool, thread ribbon through neck and tie. Gingerbread easily absorbs humidity;
store in a cool dry place.