| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Dark molasses |
| 1/4 |
c |
Water |
| 2 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Ginger |
| 1/4 |
ts |
Nutmeg |
| 1/8 |
ts |
Allspice |
|
|
Raisins |
|
|
Candied cherries or red gumdrops |
|
|
Citron |
|
|
String licorice |
|
|
Decorators' icing |
INSTRUCTIONS
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda,
ginger, nutmeg and allspice. Cover; chill two to three hours. Heat oven to
375 degrees. Roll dough 1/4-inch thick on lightly floured surface. Cut with
gingerbread boy cutter; place on ungreased baking sheet.
Press raisins into dough for eyes, nose and buttons. Use bits of candied
cherries and strips of citron and string licorice for other trimmings. Bake
ten to twelve minutes. Immediately remove from baking sheet. Cool; trim
with icing. About fifteen 4-inch cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
soulvision@juno.com (Rhonda R. Selby) on Dec 24, 1997
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