Gingerbread

(We absolutely love gingerbead cookies!!)

7 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup packed brown sugar

1/3 cup vegetable shortening

1 1/2 cups dark molasses

2/3 cup cold water

In large bowl, combine first 7 ingredients, mixing well; set aside.
In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours.
Preheat oven to 350*F (180*C). Lightly grease baking sheets.
Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired.

Makes about 2 1/2 dozen 2 1/2-inch gingerbread men.

Great Aunt Olive's
Cookie Cutter Dough

3/4 cup butter 1 cup sugar 3 eggs 4 cups flour 1/2 tsp salt	3 tso baking powder 1/8 tsp nutmeg 1 tsp vanilla (1/2 tsp vanilla & 1/2 tsp lemon juice can be substituted for just the plain vanilla)

Cream butter and sugar
Add eggs 1 at a time
Add vanilla (or vanilla/lemon)
In separate bowl mix dry ingredients and add to egg mixture
Roll on lightly floured surface and cut out with cookie cutters or even a glass for nice circles
Bake at 350 for 10-12 minutes until edges are golden brown. (Thinner cookies bake for 9 - 9 1/2 minutes.

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