Gingerbread dough for structures

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Shortening
½ cup Sugar
½ cup Blackstrap molasses
1 Egg
3 cups Flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Cloves
½ teaspoon Nutmeg

Directions

Cream shortening and sugar. Add molasses and egg; beat thoroughly. Sift together remaining ingredients and add to liquid mixture. Mix well. If dough does not come together, add water as necessary. (Dough tends to be stiff.) Roll to ½" thick and cut pattern for desired structure. Bake at 350 for 15-18 minutes. Be very careful when removing from baking sheets to cooling rack. Let cool thoroughly, then assemble using Royal icing (2 egg whites, ½ tsp. cream of tartar, ½ to 1 tsp. vanilla, 1 lb.

confectioners sugar. Beat until stiff.) A couple of things: Roll out the dough right on the cookie sheets, cut your pieces, and peel away the extra dough. A lot easier than trying to transfer the pieces from rolling board to sheets. Leave some space between pieces; this dough tends to spread a bit. It also has a tendency to crack a little when you take it off the baking sheet if you use a small spatula to move it. I went out and invested in one with a 5"x3" blade. The cookie isn't too sweet, but nice and spicy.

I spent the whole day with my mom, helping her make cookies for Christmas gifts. Somewhere around 600 cookies later, I'm finally home.... Anyway, she gave me permission to divulge her gingerbread recipe, so here it is.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9

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