One of the really fun parts of compiling this recipe list was comparing and contrasting my family recipes with my husband’s family recipes. In most cases, there’s a wide contrast between the two families – most of my grandma’s cookies were more elaborate and from newer recipes, while my husband’s family cookbook is heavily influenced by traditional or cultural recipes. In the case of this gingerbread cookie recipe, however, both families handed down the exact same recipe, and I have another copy myself in my 1963 copy of The Cooky Book! If nothing else, that’s certainly a testament to how great these gingerbread cookies are! Oh, and did I mention they’re accidentally vegan?
- 1/3 cup organic shortening
- 1 cup dark brown sugar (packed)
- 1 1/2 cup molasses
- 2/3 cups cold water
- 7 cups ultragrain flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon allspice (ground)
- 1 teaspoon ginger (ground)
- 1 teaspoon cloves (ground)
- 1 teaspoon cinnamon (ground)
|Mix shortening, sugar and molasses thoroughly. Stir in water. Blend all dry ingredients, stir in. Chill. Roll dough to 1/4" thick, and cut with cookie cutters. Bake at 350 for 10-12 minutes or until no imprint remains when touched lightly. |
Yields about 2.5 dozen cookies.
Recipe and photographs from Mayhem in the Kitchen!
This post is day 8 in the series Mayhem’s 12 Days of Christmas Cookies!
Tagged: christmas, church cookbook, cookies, dessert, family recipes, vegan, winter family cookbook
i love the way you decorated these. so pretty!
[…] #5 Family Christmas Cookie: Gingerbread Boys by Mayhem in the Kitchen […]