1 c Molasses 3 ts Baking soda
1 c White sugar 1 ts Ground ginger
1 c Shortening 2 ts Cinnamon
1 c Hot water 6 c (approx.) flour, sifted
FROSTING
2 Egg whites 1/2 ts Vanilla
3 c Confectioners sugar Food coloring (optional)
Children love these because the ginger and molasses flavors are not
overwhelming.
In a large bowl, mix molasses, sugar, shortening and hot water. Stir
to combine thoroughly, although shortening doesn’t need to melt
completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups
of flour. Mix into liquids, stirring to blend well. Gradually add
enough of the additional flour to make a dough stiff enough to roll.
Chill 1-2 hours before baking.
Preheat oven to 350. Grease cookie sheets. Roll out dough to about
1/6-inch thick and cut shapes with your favorite cookie cutter. Bake
8-11 minutes at 350 until done. Cool completely and frost with
decorative frosting. Cookies can also be dusted with decorative sugar
or sprinkles prior to baking.
To make frosting, beat egg whites until frothy, then beat in sugar
and vanilla. If you like, separate the icing into several bowls and
add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon
extract.
Yield: 7-10 dozen, depending on size of cookie cutters. Martina
Boudreau, St. Louis, MO
Randy Shearer
Yields
1 servings