GINGERBREAD COOKIES (LARGE BATCH)
I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada.
Provided by Chef burnt toast
Categories Dessert
Time P1DT10m
Yield 96 cookies, 96 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, spices and salt.
- in a large bowl, cream the shortening and brown sugar.
- Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
- Gradually blend in the dry ingredients.
- Cover and chill for 24 hours.
- Preheat oven to 350oF. Lightly grease cookie sheets.
- On a floured surface roll out the dough to a thickness of 1/4 inch.
- Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
- Bake 10 to 12 minutes until dry looking and firm to the touch.
- Transfer to wire racks to cool.
- Decorate with frosting if desired.
- Number of cookies depends on size of cutters -- this makes a lot.
- Prep time includes chiling time.
Nutrition Facts : Calories 73.7, Fat 2.2, SaturatedFat 0.6, Sodium 77.7, Carbohydrate 12.7, Fiber 0.2, Sugar 5.2, Protein 0.9
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