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(Friday, December 16, 2016)
Gingies & Gingerbread Boys
Ingredients:
1/3 cup soft shortening
1 cup brown sugar (packed)
1 ½ cups dark molasses
2/3 cup cold water
6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
Directions:
Mix shortening, brown sugar and molasses thoroughly. Stir in water. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Chill.
Roll ½” thick. Cut with 2 ½” round cutter. Place far apart on lightly greased baking sheet. Bake about 15 minutes or until no imprint remains when touched lightly. Frost cooled cookies with creamy white icing. Makes 2 2/3 dozen cookies.
Gingerbread Boys:
Make dough for Gingies (see above) – except mix in 1 cup more flour. Chill dough. Roll ½” thick. Cut with a gingerbread boy cutter. With a pancake turner, carefully transfer gingerbread boys to lightly greased baking sheet. Press raisins into dough for eyes, nose, mouth and shoe and cuff buttons. Use bits of candied cherries or red gumdrops for coat buttons; strips of citron for tie. Bake. Cool slightly, then carefully remove from baking sheet. Makes about 12 boys.
Note: boys need to have plenty of room to rise so be sure to leave growing room when placing on cooking sheet.
