 
| | Gingerbread Cookies 3 1/2 cup of vegetable shortening
1/3 cup of packed light brown sugar
1/4 cup of dark molasses
1 egg white
1/2 teaspoon of vanilla
1 1/2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger |
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Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth. Combine flour, baking soda, baking powder, salt and spices in small bowl. Add to shortening mixture; mix well. Cover; refrigerate until firm, about 8 hours or overnight. Preheat oven to 350ºF. Grease cookie sheets. Roll out dough on lightly floured surface to 1/8" thickness. Cut into desired shapes with cookie. cutters. Place on prepared cookie sheets. Bake 6-8 minutes or until edges begin to brown. Remove to wire racks; cool completely. Decorate as desired. Makes about 2 1/2 dozen cookies. |
