I am lucky enough to have my mom's recipe for gingerbread that she typed out probably 25 years ago. I think this recipe is fail safe, as I am not a master of rolled cookies and lose my patience quickly. I have been doing this gingerbread for more decades than I want to acknowledge--I guess it is vintage. My son has always loved these, and we make them for valentines, Halloween, and Christmas! It appears his palate is expanding beyond gingerbread, as he just pronounced: caramel, nuts and chocolate is a beautiful thing. We have the dough in the fridge now and plan to make another batch of wonder today, as he only lasted outside in the cold for half an hour.
Gingerbread Cookies
2 cups flour
1 tbsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
Sift flour, ginger, baking soda, cinnamon and salt 3 times. Add to creamed margarine, sugar, egg and molasses. Knead and then roll out, not too thin. Cut out with cookie cutter and bake at 350°F until just beginning to brown, 8-10 minutes (they burn easily). Great for freezing; we usually ate the last ones in July when I was growing up.
Gingerbread Cookies
2 cups flour
1 tbsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
Sift flour, ginger, baking soda, cinnamon and salt 3 times. Add to creamed margarine, sugar, egg and molasses. Knead and then roll out, not too thin. Cut out with cookie cutter and bake at 350°F until just beginning to brown, 8-10 minutes (they burn easily). Great for freezing; we usually ate the last ones in July when I was growing up.
they look yummy!
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