My mother always made soft gingerbread cookies around the holidays to
pass around to the family. I really didn’t like gingerbread when I was
little, and I still don’t, but at the request of a family member, I made
some this year. Here’s my mother’s soft gingerbread cookie recipe:
1 cup soft shortening
1 cup brown sugar
1 1/2 cup molasses (12 oz bottle)
2/3 cup cold water
7 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
Cream
together shortening and sugar until fluffy. Slowly add molasses, blend
well. Stir in water. Sift dry ingredients together and stir into
molasses mixture. Chill until firm, about 5 hours. Roll out dough on
floured surface 1/4 inch thick. Cut out cookies and place on lightly
greased cookie sheets with at least a centimeter space between each
cookie. Bake at 350 Fahrenheit for 10-12 minutes. Makes about 60
cookies.
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