Today my highly anticipated holiday care package arrived in the mail filled with these glorious, fluffy, soft incredible gingerbread cookies made by none other than my VERY talented mom- who is so much of the reason that I am so darn crafty. They are just sooooooooo tasty, that I had to share. Everyone- thank my mom for the deliciousness that will ensue. You can cut them in to shapes fit for any holiday. Bust out the frosting and let the fun begin! :)
Gingerbread Cookies
Mix thoroughly: 1/3 cup soft shortening (Crisco)
1 cup brown sugarr
1 1/2 cups dark molasses
Mix thoroughly: 1/3 cup soft shortening (Crisco)
1 cup brown sugarr
1 1/2 cups dark molasses
stir in: 2/3 cup cold water
Mix: 2 cups whole wheat flour, 2 tsp. soda, 1 tsp salt, 1 tsp allspice, 1 tsp ginger, 1 tsp cloves and 1 tsp cinnamon. Add 2 more sups of whole wheat flour. Then add 2 cups unbleached flour, mix thoroughly and form ball. Place in 1 gallon zip lock bag and chill in refrigerator.
Roll outcookies very thick (1/2 inch). Cut with cookie cutter. Place apart on lightly greased sheet. Bake until, when touched lightly with finger, no imprint remains. Bake 350 drgrees for about 15 to 17 minutes.
Frost with "Royal Icing"
Royal Icing:
4 cups Powdered sugar
3 Tbs meringue (egg white) powder
6 Tbs Water
Mix all ingredients with mixer on high speed until peaks hold (about 10 minutes). Divide frosting into small cups and color as desired. Add 1 tsp Light corn syrup and 1/2 to 1 tsp. water to a consistency for smooth spreading with icing knife. Let dry for 4 hours and then store in covered container.
Mix: 2 cups whole wheat flour, 2 tsp. soda, 1 tsp salt, 1 tsp allspice, 1 tsp ginger, 1 tsp cloves and 1 tsp cinnamon. Add 2 more sups of whole wheat flour. Then add 2 cups unbleached flour, mix thoroughly and form ball. Place in 1 gallon zip lock bag and chill in refrigerator.
Roll outcookies very thick (1/2 inch). Cut with cookie cutter. Place apart on lightly greased sheet. Bake until, when touched lightly with finger, no imprint remains. Bake 350 drgrees for about 15 to 17 minutes.
Frost with "Royal Icing"
Royal Icing:
4 cups Powdered sugar
3 Tbs meringue (egg white) powder
6 Tbs Water
Mix all ingredients with mixer on high speed until peaks hold (about 10 minutes). Divide frosting into small cups and color as desired. Add 1 tsp Light corn syrup and 1/2 to 1 tsp. water to a consistency for smooth spreading with icing knife. Let dry for 4 hours and then store in covered container.
