Gingerbread cookies

Merry Christmas!

Cookies, cookies, cookies! By the end of the holidays I feel like the cookie monster. I make at least 4 different types to give away in large amounts, along with numerous batches of toffee, and peanut butter fudge. The gingerbread cookies are my second favorite, the first being pecan sandies which I didn't take any pictures of this year. I love to decorate the gingerbread with royal icing, which is just an egg white, squeeze of lemon juice, and a boatload of sifted powdered sugar, and maybe some fancy food coloring without any chemical or fdc colors. This recipe is a mashup of the one I cut out of food and wine and the one in my 1960s better homes. You can see all my markings on the recipe in the picture below.

let's see - shortening, molasses, brown sugar, flour, baking soda, butter,
an egg, cloves, ginger, vanilla, cinnamon, salt, and vinegar

mix your salt and spices with your flour and soda

cream your butter, molasses, and sugar

add egg, shortening, vanilla, and vinegar

add dry to wet and pulse to combine, then have your tasters taste

wrap up and refrigerate at least 3 hours

roll out dusting with flour to desired thickness (I like mine thin)

cut out your shapes

bake at 375 from 7-15 minutes depending on thickness and humidity

let cool completely

then decorate

and enjoy

Super yummy in my tummy.