The only Gingerbread recipe you’ll ever need.
Adapted from the D’Angelo family
3 cups all purpose flour
2 tsp of ground ginger
3tsp baking soda
3/4 tsp of salt
1 1/2 tsp cinnamon
3/4 tsp of cloves
1/2 pound crisco
1 1/2 cup white sugar
60 ml molasses
1 tsp vanilla
Sift together the flour, baking soda, ginger, salt, cloves, and cinnamon; set aside.
In a medium bowl, mix together the shortening, molasses, sugar, eggs and vanilla until smooth.
Gradually stir in the dry ingredients, until they are completely absorbed. Form dough into a large ball and place in plastic wrap; refrigerate for at least 2 hours. I like to grease the outer layer of my dough with a bit of butter so it doesn’t stick to the plastic wrap!
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Makes about 35 gingerbread cookies!
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