Gingerbread

Gingerbread Cookies

This recipe was based on a recipe for Ginger Sprites from Oma's "Favorite Cookie Cook Book" by Hyla Nelson O'Connor published in around 1955 and bought for 75 cents.

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup molasses

1 egg

2 1/2 cups flour

1/2 teaspoon soda

1 teaspoon baking powder

1 teaspoon ginger

1 1/2 teaspoons cloves

1 1/2 teaspoons cinnamon

1/8 teaspoon nutmeg

Note:check original recipe to see how much salt

Cream together shortening and sugar until light and fluffy.  Add molasses and egg and beat well.  Sift together flour, soda, baking powder and spices.  Add to molasses mixture and blend thoroughly.  Chill in refrigerator.  Roll out on a lightly floured board to about 1/4 inch thickness.  Use cookie cutters to create wonderful shapes.  Place on a greased baking sheet.  I used parchment paper.  Bake in a moderate oven (350 degrees) for 10 to 12 minutes depending on the size of the cookies.  

I doubled the recipe to make about 8 large stocking cookies and about a half dozen smaller cookies.

Jenny's molasses tip 2018-spray measuring cup with Pam before filling with molasses

Cookie Icing

This icing dries hard and shiny and the colors stay bright.

1 cup confectioner's sugar

2 teaspoons milk

2 teaspoons light corn syrup

1/4 teaspoon almond extract

assorted food coloring

In a small bowl, stir together confectioner's sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity.  Dip cookies, or paint them with a brush.

 Reegan, Ethan and Tristan proudly display their sandpaper Gingerbread Boys decorated with glue, beads, sequins, glue glitter and  Christmas ribbons.

 Reegan and Tristan wonder how we are going to make a spicy Gingerbread dough with applesauce and white glue.

Cinnamon Christmas Decorations

Mix the following:

1 cup cinnamon

1 tablespoon ground cloves

1 tablespoon nutmeg

Add the following and mix well:

3/4 cup applesauce

2 tablespoons white glue

Work the dough for 2 to 3 minutes with your hands.

Divide it into 2 to 4 balls and roll out to 1/4 inch thick.

Cut with cookie cutters.

Use a straw to poke a hole in the top

Dry on a wire rack or cookie sheet for 2 days.

Turn often to prevent curling and to help with the drying.

Can be covered with a damp tea towel to help prevent cracking.

To read the story of the Gingerbread Man click on Gingerbread Man.

Connecticut Gingerbread Cookies 2019