Gingerbread

From Better Homes and Gardens

1 1/2 C flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C shortening
1/4 C packed brown sugar
1 egg
1/2 C molasses
1/2 C boiling water

Grease and lightly flour a 9 X 1 1/2 inch round baking pan.  Combine the first 6 ingredients.  In a mixer bowl beat shortening about 30 seconds.  Add brown sugar; beat until fluffy.  Add egg and molasses; beat 1 minute.  Add dry ingredients and water alternately to beaten mixture, beating after each addition.  Turn into prepared pan. 

Bake in a 350 degree oven for 30-35 minutes or till done.

Cool 10 minutes on a wire rack.  Remove from pan; serve warm.

Makes 8 servings.

I will usually double the recipe and make it in a 9 X 13 pan.

Gingerbread Men

1/2 cup of sugar

1/2 cup of shortening

1/2 cub of dark molasses

1/4 cup of water

3/4 teaspoon of salt

3/4 teaspoon of ground ginger

1/2 teaspoon of baking soda

1/4 teaspoon of ground allspice

2 1/2 cups of Gold Medal all‑purpose flour

 Raisins or currants

 

1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except rasins.

2. Cover and refrigerate until chilled, 1 to 2 hours.

3. Heat the oven to 375.

4. Sprinkle a cloth‑covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick.  Cut with a 5 to 8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

5. Decorate cookies with rasins, I like frosting, red hots or whipped cream on them.

6. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.  Cool; decorate with frosting if you like.

 

Makes about eleven 5‑inch or six 8‑inch cookies.