Tuesday, October 26

Halloween Gingerbread Cookies

      Okay, I know that it may be a little early  for gingerbread cookies, but after a small failure/disappointment with pumpkin I wanted to go in a different direction. These are among my husband's most favorite cookies...at least that I make. This time was no exception. I used Halloween cookie cutters to keep along with the time of year. If the cookies last long enough to get decorated, I plan on using royal icing and letting my girls decorate them with sprinkles and such. I only baked half of the dough today but will probably bake the rest tomorrow and hopefully decorate Thursday. Here's what I've got.

Gingerbread Cut-outs

1/2 c. shortening
1/2c. sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c. molasses
1 egg
1 Tbsp vinegar
2 1/2 c. flour

     In a mixing bowl beat shortening with mixer on medium-high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides occasionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as possible and stir in whatever remains. Divide the dough in half and cover. Chill about 3 hours or until it is easy to handle.
     Preheat oven to 375 degrees F. Grease your cookie sheet. On a lightly floured surface, roll half of the dough at a time. Roll, or knead it, until it is about 1/8-inch thick. Using your cookie cutters, cut them out and so as not to over-handle the dough, shape the remaining scraps into a  cookie. Bake each batch for 5-6 minutes or until edges are light brown. Let cool on the sheet a few minutes for a crisper bottom; cool on wire rack otherwise.

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