The Christmas Season
this year was too busy for our Annual Cookie Throw Down. But, I could not let December fly by without making my once-a-Christmas batch of gingerbread cookies. My recipe is the same one Mom made during the holidays when we were growing up on the farm. It is flavorful with just the right blend of spices: cinnamon, ground ginger, and ground cloves. The dough is firm enough to stand up to cutting out shapes,and the cookie will hold up to handling a layer of frosting and decorations. My recipe came from The Better Homes and Gardens New Cook Book, better known as the "Red Plaid" book originally published in 1930 by Meredith Publishing.
Rolled Ginger Cookies
From the "Red Plaid" book
Ingredients:
- 1 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups sifted all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 to 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend in. Chill 3 hours.
Roll dough 1/8 inch thick on lightly floured surface. Cut in shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees for 5 to 6 minutes. Cool slightly; remove to rack. Makes about 5 dozen cookies.
Printable version of recipe: Rolled Ginger Cookies
Mix ingredients together to make dough.
Cover and chill 3 hours.
Roll dough 1/8 inch thick on lightly floured surface.
Cut into shapes.
Bake on greased cookie sheet.
Continue cutting out desired shapes.
Bake at 375 degrees for 5-6 minutes.
These reindeer are glazed with a powdered sugar icing.
Ingredients:
- 2 cups powdered sugar
- 2 Tbsp. Karo Corn Syrup
- 1/2 tsp. almond extract or vanilla
- 2-3 Tbsp. milk-- thin to desired consistency
- Food coloring
Mix together to desired consistency.
Tint icing red and spread over cookies. Sprinkle wings with red sugar.
Enjoy them with your grand children.
Aiden,4 and Camden,2.
Just add a glass of milk!
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