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!
Wow, you did some very fine decorating. Good photos, too.
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