Wednesday, December 9, 2009
Generally we make and decorate sugar cookies for Christmas, but last year I tried this recipe because I wanted to hang them on the tree and I thought it would be a little hardier than sugar cookie dough. Man, it was good! Much better than the gingerbread I remember as a kid. So most of the cookies still ended up on the tree, but not all.
This recipe is from Wheatleigh, a fancy schmancy resort here in the Berkshires. I’ve never been, but they printed this recipe in our local paper.
1 cup shortening
1 cup molasses
1 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Approximately 5 cups all purpose flour
Combine shortening, molasses and sugar in a pot. Bring to simmer. Remove from heat and add cinnamon, baking soda and salt. Gradually stir in up to 5 cups of flour to make a stiff but workable dough. Roll dough 1/4 inch thick. Chill rolled dough for a half hour, then cut into desired shapes. Bake at 300 degrees for 20 minutes, or until firm.
Cool completely, then decorate as you like!