Ingrients & Directions


2 1/2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 ts Ground ginger
1/2 ts Cinnamon
1/4 ts Allspice
1/2 c Shortening, at room
-temperature
1/2 c Firmly packed light brown
-sugar
1/2 c Dark molasses
2 tb Water
Garnish: Currants or raisins
-and cinnamon candies

Sift together the flour, baking soda, salt, ginger, cinnamon, and allspice.
Set aside. In a large mixing bowl, beat the margarine until creamy. Add the
brown sugar gradually and beat until fluffy. Stir in the molasses and
water. Add the dry ingredients, mixing until well blended. Wrap the dough
in plastic and refrigerate until chilled, 1 to 2 hours. Preheat the oven to
375F. Lightly grease 2 cookie sheets. On a lightly floured board or pastry
cloth, roll out the dough to a thickness of about 3/16 inch. Cut with
gingerbread cookie cutters. Carefully lift the cookies with a large spatula
and place on the cookie sheets. Decorate with currants or raisins and
cinnamon candies. Bake for 8 to 10 minutes, until set. Let the cookies cool
on the cookie sheets for a few minutes. Then use a spatula to carefully
remove them to wire racks to cool completely.

YIELD: 12 to 16 gingerbread men


Yields
1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>