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MissKise Posted October 09, 2005 01:18 PM
Gingerbread Men
5 cups sifted flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons vinegar
Sift together flour, ginger, baking soda, cinnamon, nutmeg and salt; set aside.
Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg, molasses and vinegar; beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Cover and chill in refrigerator for at least 3 hours.
Roll out dough using powdered sugar instead of flour. Roll dough 1/4th at a time keeping remaining dough in refrigerator.
Cut with gingerbread cookie cutters and bake at 375° for 6 to 7 minutes or until no imprint remains when touched lightly with finger.
Cool on baking sheet for a minute, then remove to racks to cool.
Decorate with butter cream frosting.
Makes 5 dozen 4” cookies.
Gingerbread Men
5 cups sifted flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons vinegar
Sift together flour, ginger, baking soda, cinnamon, nutmeg and salt; set aside.
Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg, molasses and vinegar; beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Cover and chill in refrigerator for at least 3 hours.
Roll out dough using powdered sugar instead of flour. Roll dough 1/4th at a time keeping remaining dough in refrigerator.
Cut with gingerbread cookie cutters and bake at 375° for 6 to 7 minutes or until no imprint remains when touched lightly with finger.
Cool on baking sheet for a minute, then remove to racks to cool.
Decorate with butter cream frosting.
Makes 5 dozen 4” cookies.