Cooking Tips With Doris: Gingerbread Cookies from Sentinel-Tribune on Vimeo.
1/3 cup soft margarine
1 cup brown sugar
1 ½ cup molasses
½ cup cold water
6 to 7 cups all purpose flour
1 teaspoon salt (optional)
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon cloves
1 teaspoon cinnamon
2 teaspoons baking soda dissolved in 3 tablespoons of cold water
Mix together shortening, brown sugar, and molasses.
Stir in ½ cup water.
Mix together dry ingredients - flour, salt, allspice, ginger, cloves, cinnamon.
Stir in the 2 teaspoons of baking soda dissolved in 3 tablespoons of water.
Chill dough. Roll out to 3/8 or ½ inch thick. Cut with cookie cutter. Bake on lightly greased baking sheet or baking stone.
Before baking press raisins, cinnamon candies, dried fruit or chocolate candies into the dough for eyes or buttons.
Bake at 350 degrees for 15 minutes (more or less depending on the size and thickness of the cookies).
Makes 12 to 18 cookies.
Adapted from my Grandmother’s Betty Crocker cookbook.