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Grandma's Gingerbread Recipe


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     Grandma's Gingerbread

Category   Desserts - Breads
Sub Category   None

5 - 5 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp powdered ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup sugar
1 1/4 cups unsulphured molasses
2 eggs, beaten

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.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
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.
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.
Serving Suggestions
Yields: 40 medium-sized cookies

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