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Instructions |
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Preheat oven to 375 degrees. Thoroughly mix flour, 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.
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Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
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On floured surface, roll 1/4 inch 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.
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Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
If you're not going to use your dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week. Remove 3 hours before using so it softens and is workable.
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| Serving
Suggestions |
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Yields: 40 medium-sized cookies
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Originally Submitted
1/12/2008
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