Gingerbread Cookies |
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|
1 |
cup packed brown sugar |
|
1/3 |
cup shortening |
|
1 ½ |
cups dark molasses |
|
2/3 |
cup cold water |
|
7 |
cups all-purpose flour |
|
2 |
teaspoons baking soda |
|
2 |
teaspoons ground ginger |
|
1 |
teaspoon ground
allspice |
|
1 |
teaspoon ground
cinnamon |
|
1 |
teaspoon ground cloves |
|
½ |
teaspoon salt |
|
|
|
|
1. |
In large bowl, beat
brown sugar, shortening, molasses and water with electric mixer on medium
speed, or mix with spoon, until well blended. Stir in remaining ingredients.
Cover and refrigerate at least 2 hours. |
2. |
Heat oven to 350°F.
Grease cookie sheet lightly with shortening or spray with cooking spray. On
floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread
cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches
apart. |
3. |
Bake 10 to 12 minutes
or until no indentation remains when touched. Immediately remove from cookie
sheet to cooling rack. Cool completely, about 30 minutes. |
4. |
Frost cookies; decorate
with raisins, chocolate chips and candies. |