Advertisement
Recipe: 1989 2nd Place Great Grandma's Gingerbread Cookies
Similar Categories: 1989, 2nd, Place, Great, Grandmas, Gingerbread, Cookies
Yield: 36 Servings
1/2 c Vegetable shortening
1 c Sugar
3 ea Eggs
1/2 c Cold water
2 ts Baking soda
1 c Sorghum or molasses
All-purpose flour (5-6 cups)
1 ts Ground cinnamon
1/2 ts Ground cloves
1 ts Ginger
1/2 ts Salt
Preparation time: 30 minutes Chilling time: Overnight Baking time: 10
minutes
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide
dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate
overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses
can be used as a substitute.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: 1989, 2nd, Place, Great, Grandmas, Gingerbread, Cookies
| 1989 1st Place Melt Aways | 1989 3rd Place Cinnamon Toffee Bars |
