My "Lobsta" rolled out and cut out Christmas cookie.
This one is for you, Lyndie,
reminiscent of Cape Cod.
You can't begin too soon to begin making cut out Christmas cookies.
When I was growing up, we started right after Thanksgiving and put them into the
freezer for "not-so-safe" keeping.
We would play pool in the basement (where the freezer was)
and sample the cookies between shots.
Mom said that some years there weren't a lot left for Christmas.
I think I used the same recipe for the sugar and gingerbread cookies we used
when I was younger and learning how to make these.
I found it in the little plaid cookbook,
Better Homes and Gardens New Cook Book.
This was a 3 day process for me.
I could call it an event.
I made the dough the first day.
I rolled out the dough, cut out the shapes, and baked them the second day.
The third day I frosted them and added decorations.
This is the molasses dough that we be rolled out and cut into sugar-and-spicy,
mouthwatering, frosted deliciousness.
Yes, they are that good.
Rolled Ginger Cookies
- 1 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2-3 teaspoons ground ginger, I used 3
- 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 1/8th inch thick on lightly floured surface. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees for 5-6 minutes. Cool slightly; remove to rack. Makes about 5 dozen. Frost and decorate as desired.
I used my cookie cutters I collected from our trips.
They include a lobster, an armadillo, a dog, a peace sign, Thomas the Train,
a steer head, 3 yoga poses, a cardinal, a reindeer, a hand, and the list goes on.
This dough is perfect for rolling and cutting.
My favorite sugar cookie recipe from Better Homes and Gardens New Cook Book.
- 2/3 cup shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 4 teaspoons milk
- 2 cups sifted all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
Thoroughly cream shortening, sugar, and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide the dough in half. Cover and chill at least one hour.
On lightly floured surface, roll to 1/8 inch thickness. Cut into desired shapes with cookie cutters.
Bake on ungreased cookie sheet at 375 degrees about 8-10 minutes. Cool slightly; remove. Makes about 3 dozen.
Frost and decorate as desired.
I used both a powdered sugar glaze and canned frosting.
Frost and decorate.
Warrior II, Downward Dog, and Tree Yoga poses.
Cookies ready for the freezer.
I hope they last until Christmas.
Gingerbread Cardinals.
Bake and share these with your family.
Start a tradition.
Merry Christmas as you celebrate
the birth of our Lord and Savior Jesus Christ.
