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|
Super yummy in my tummy.