Busters Recipes

Gingerbread Cookies II

Makes 6 dozen (72 servings).

6 cups all-purpose flour

1 tbs. Baking powder

1 tablespoon ground ginger

1 tsp. Ground nutmeg

1 teaspoon ground cloves

1 tsp ground cinnamon

1 cup shortening, melted and cooled slightly

1 cup molasses

1 C. packed brown sugar

1/2 cup water

1 egg

1 teaspoon vanilla extract

Directions

1 Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

2 In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3 Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

4 Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Reviews and suggestions:

If you are looking for a soft gingerbread cookie, after baking, this is the recipe for you. Dough cuts and handles nicely. I feel the spices should have been more intense. I will frost these with lemon flavored icing.

Not too spicy and I had the ingredients on hand. Will be part of our holiday traditions..

Delectable. Use only 3/4 cup molasses, it's enough. You want these sweet and spicy, not too molasses-rich.