Great-Grandma's Gingerbread Cookies (1989 2nd Place Winner)

Cookie & Bar

Difficulty: Easy Servings: 36 Source:

Ingredients

1/2 cup Vegetable shortening

1 cup Sugar

3 Eggs

1/2 cup Cold water

2 teaspoons Baking soda

1 cup Sorghum or molasses

All-purpose flour (5-6 cups)

1 tablespoon Ground cinnamon

1/2 tablespoon Ground cloves

1 tablespoon Ginger

1/2 tablespoon Salt

Directions

Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.

Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface. Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes. Do not over-bake.

When cool, decorate with buttercream frosting and/or candies as desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.

Notes

From the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989

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