Monday, December 6, 2010

Run, Run, As Fast As You Can

Growing up, my very favorite thing to do around Christmas was to bake gingerbread cookies. BigM and I made Christmas cookies when she was 2 but we completely skipped last year (I think I did break & bakes) so this year we busted out the trusty red & white checked Better Homes & Gardens cookbook (aka the Kitchen Bible) and got down to business.

You'll need:

1/2 c shortening
1/2 c sugar
1 t baking powder
1 t ground ginger
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/2 c molasses
1 egg
1 T vinegar
2 1/2 c all-purpose flour

How you'll make it:

~In a mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds
~Add sugar, baking powder, ginger, baking soda, cinnamon & cloves
~Beat until combined, scraping sides of the bowl
~Beat in the molasses, egg & vinegar until combined
~Beat in as much flour as you can with the mixer
~Stir in the remaining flour
~Divide dough in 1/2, cover & chill for 3 hours or until it's easy to handle*
~Grease a cookie sheet, set aside
~Preheat oven to 375 degrees
~On a lightly floured surface, roll 1/2 of the dough to 1/8" thick
~Cut into desired shapes
~Place 1" apart on the prepared cookie sheet
~Bake for 5 - 6 minutes or until edges are slightly brown
~Transfer cookies to a wire rack and let cool
~Decorate as desired**

Makes 36 to 48 cookies

*I put it in the freezer for 30 minutes, because we were taking them to a party and we only had an hour before we were supposed to leave. Yes, it pays to read the directions first. It pays even more to ask your husband if he'd rather put lights on the Christmas tree or cut out and bake the cookies- he picked cookies so the baking was the easiest part for me.

**I never desire to decorate my cookies, but if you do, knock yourself out.

The result: They're gingerbread cookies. I'm not sure how they could be bad.

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