Grandma's Gingerbread Cookies
Ingredients:
- 5 1/2 - 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons powdered ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 1/4 cups molasses
- 2 eggs beaten
Makes:
40 medium-sized cookies. Each cookie serves 1.
Instructions:
Step 1
Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.
Step 2
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
Step 3
On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.
Step 4
Note: If you're not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.
Step 5
Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
