Art in Life

I can't even say sorry to the fact that it's been almost a year since I posted anything! But I'm going to try and get into it more. Today I thought I'd share a Christmas cookie recipe that my mom and I are just about famous for! It's our gingerbread cookie recipe. This cookie is great anytime of year, especially in winter, but best during the holidays.

You will need:

1 cup shortening

1 cup granulated sugar

1 egg

1 cup molasses (or for a sweeter cookies use 1/3 cup molasses, 1/3 cup honey, 1/3 cup brown sugar)

2 tablespoons vinegar

5 cups all purpose flour (for roll cookies) OR 3 3/4 cups (for drop cookies which are my favorite)

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 or 3 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoons vanilla (optional)

What to do:

Cream shortening and sugar. Beat in egg, molasses (or molasses substitutes in my case), vanilla and vinegar. Sift together dry ingredients and blend in. Chill for 3 hours.

For rolled cookies: Roll dough 1/8 inch thick on lightly floured surface. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 for 5-6 minutes. Cool slightly; remove to rack. Makes about 5 dozen.

For drop cookies: Scoop out into small balls onto greased cookie sheet. Bake for 7-8 minutes.

I always decorate them with squeezable icing or sprinkles and candies when they are cool.

These cookies will change the way you think about gingerbread cookies! They are softer, less tart and much chewier (which I really enjoy!)