| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Cookies &, Bars | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | ts | Ground ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Allspice |
| 1/2 | c | Shortening, at room temperature |
| 1/2 | c | Firmly packed light brown sugar |
| 1/2 | c | Dark molasses |
| 2 | tb | Water |
| Garnish: Currants or raisins and cinnamon candies |
INSTRUCTIONS
Sift together the flour, baking soda, salt, ginger, cinnamon, and allspice. Set aside. In a large mixing bowl, beat the margarine until creamy. Add the brown sugar gradually and beat until fluffy. Stir in the molasses and water. Add the dry ingredients, mixing until well blended. Wrap the dough in plastic and refrigerate until chilled, 1 to 2 hours. Preheat the oven to 375F. Lightly grease 2 cookie sheets. On a lightly floured board or pastry cloth, roll out the dough to a thickness of about 3/16 inch. Cut with gingerbread cookie cutters. Carefully lift the cookies with a large spatula and place on the cookie sheets. Decorate with currants or raisins and cinnamon candies. Bake for 8 to 10 minutes, until set. Let the cookies cool on the cookie sheets for a few minutes. Then use a spatula to carefully remove them to wire racks to cool completely. YIELD: 12 to 16 gingerbread men Recipe by: The Great American Dessert Cookbook Posted to EAT-L Digest 03 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb 4, 1997.
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