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Gingerbread Cookies



GINGERBREAD COOKIES
Boston Beanery Recipe

1 cup shortening
1 cup sugar
1/2 teaspoon salt
1 egg
1 cup molasses
2 tablespoons vinegar
5 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
raisins to your preference

Thoroughly cream shortening, sugar and salt.  Stir in egg, molasses and vinegar.   Beat well.  Sift dry ingredients; stir into molasses mixture.  Chill about 2 hours.  On lightly floured surface roll to 1/8 inch thickness.  Cut with cookie cutter.  Place one inch apart on greased cookie sheet. Make eyes and buttons with raisins.  Bake in moderate (375 degree) oven for about 6 minutes.   Cool slightly and remove from sheet.  Allow to finish cooling on wire racks.   Store in tightly covered container. Keeps well for about 3-4 weeks.