'Tis the Season for Everything GingerbreadBy: Family Features
This classic Gingerbread Cookie recipe is perfect for cutting into holiday shapes, including the favorite gingerbread man. This versatile recipe could also be the basis for a homemade gingerbread house or tree ornaments. For ornaments, don't forget to make a hole in the cookie (using a thin drinking straw) immediately after removing from the oven.
Visit www.wilton.com to order the "Wilton Cookie Exchange" book or a Gingerbread House Kit and to find additional holiday gingerbread treats.
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup solid vegetable shortening
- ½ cup granulated sugar
- ¾ cup molasses*
- 1 egg, beaten
Preheat oven to 375oF. In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well.
Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out on a lightly floured surface, 1/8- to 1/4-inch thick. Cut out cookies with holiday cutters in a variety of shapes.
Bake on ungreased cookie sheet until lightly browned on edges, about 10-15 minutes for large sized cookies, 6-10 minutes for small to medium sized cookies. Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie sheet and cool completely. Decorate as desired. Makes about 2 dozen cookies.
*Substitute ¾ cup light corn syrup for molasses to make Blonde Gingerbread.
Courtesy of Family Features
#F1962FF Source: Wilton Products