- 5 1/2 - 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons powdered ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 1/4 cups molasses
- 2 eggs beaten
40 medium-sized cookies. Each cookie serves 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 to saucepan;
mix well. Add 4 cups dry ingredients and mix well.
Turn mixture onto lightly floured surface.
Knead in remaining dry ingredients by hand.
Add a little more flour, if necessary, to make firm dough.
On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies.
Bake on ungreased cookie sheet, small and medium-sized cookies
for 6-10 minutes, large cookies for 10-15 minutes.
Note: If you're not going to use your gingerbread dough right away,
wrap in plastic and refrigerate.
Refrigerated dough will keep for a week.
Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.