It’s just not Christmas unless you make gingerbread. Even if you don’t like gingerbread, it’s like a law that you have to make something gingerbread-y, or you’ll sacrifice your ability to sing Christmas carols or look at decorations.
While I’m not a huge fan of gingerbread, I know it has it’s place. My friend Beth loves these, but never can have them because her mom is allergic to molasses and doesn’t ever make them.
(Side note: That might be the most interesting food allergy I’ve ever heard of.)
I made the dough last night, because you’re supposed to chill it in the fridge. When I rolled it out this morning, sugar plums were dancing in my head. There’s just something about an empty house on a December morning that makes you want to burn a Yankee Candle and make gingerbread men.
What, that’s just me?
Mom’s Gingerbread Cookies
(from Gooseberry Patch Old-Fashioned Country Cookies)
1/2 c. shortening
2 1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. molasses
1 t. baking soda
1 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground cloves
Ingredients for Powdered Sugar Icing
1 c. sifted powdered sugar
1/4 t. vanilla
1 T. milk
1. Beat shortening until softened. Add molasses, sugar, and egg, beat again, and add spices and soda. Beat again and add half the flour.
2. Add the rest of the flour, mixing well.
3. Refrigerate for three hours
4. Roll dough to 1/4 inch thickness and cut out cookies.
5. Bake at 375 for 7-8 minutes, ice with powdered sugar icing.