Gingerbread cookies (recipe)

Okay, sticking with the theme of the holidays,  I have a recipe for gingerbread men/gingerbread cookies, whichever you prefer.  I say gingerbread men☻.  The original recipe that I found made 6 dozen/72  servings.  I thought that was a little crazy so I changed the serving number (which you can do on that website so no worries, I’m not just assuming anything.)  I found this recipe onlone because I don’t know any good recipes that I have treid because I am not a fan of gingerbread.  Also,  my friend’s birthday is today, just being completely random and poiting that out.  Now, onto the recipe.  Here we go:

Ingredients:

3 Cups of all-purpose flour

1-1/2 teaspoon of baking flour

1-1/2 teaspoon of ground ginger

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground cloves

1/2 teaspoon of cinnamon

1/2 cup of shortening, melted and cooled slightly

1/2 cup of molasses

1/2 cup of packed brown sugar

1. 1/4 cup of water

1/2 of an egg

1/2 teaspoon of vanilla extract

Directions:

1. Sift together the flour, baking powder,  ginger, nutmeg, cloves and cinnamon, set aside.

2.   In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed.       Divide dough into 3 pieces, pat down to 1-1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

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