Recipes

Grandma's Gingerbread

Ingredients

  • 5 to 5 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons powdered ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup solid vegetable shortening
  • 1 cup granulated sugar
  • 1 1/4 cups unsulphured molasses*
  • 2 eggs, beaten

Yield: Makes 40 medium-sized cookies.

Directions

  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; mix well. Add four cups of the dry ingredients and mix again.
  2. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make the dough firm. Roll out on a lightly floured surface to a 1/4 inch thickness and cut out cookies.
  3. Bake 6-10 minutes for small to medium size cookies and 10-15 minutes for large cookies.
  4. If you´re not going to use your gingerbread right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.

*Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.

Recipe may be doubled.