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December 14, 2018
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Gingerbread Boys

These are fat, puffy cookies.

  • 1/3 cup shortening
  • 1 cup brown sugar, packed
  • 1 1/2 cups dark molasses
  • 2/3 cup cold water
  • 7 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • Icing (recipe follows)

Mix shortening (we used butter-flavored Crisco), brown sugar and molasses thoroughly. Stir in water. Measure flour by dipping method or by sifting. Blend all dry ingredients, stir in. Chill. (We chilled overnight.)

Heat oven to 350 degrees. Roll dough 1/4 inch thick on lightly floured board. Cut with gingerbread boy cutter, or other favorite shaped cutter. Place far apart on lightly greased baking sheet. Bake 10 to 12 minutes or until no imprint remains when touched lightly. Ice cookies when cool.

Makes 2 1/2 dozen 2 1/2-inch cookies.

Note: The recipe does not contain eggs.

Quick Cream Icing

  • 1 1/2 cups sifted confectioners' sugar
  • 1/4 teaspoon vanilla
  • 2 to 3 tablespoons cream

Mix sugar and vanilla with enough cream to make a thin icing.

Decorator Icing

  • 1 1/2 to 2 cups sifted confectioners' sugar
  • Pasteurized egg white or water (1 to 2 tablespoons)

Blend sugar with a small amount of pasteurized egg white or water (1 to 2 tablespoons) -- just enough to make icing easy to force through decorating tube yet hold its shape.

Tester's note: We had so much trouble getting this icing to the proper consistency that next time we will use the prepared decorator icing sold in tubes.

Sunday, October 27, 2002

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