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Gingerbread Cookies

1/2 c shortening
1/2 c sugar
1/2 c molasses
1/2 tsp vinegar
1 egg, beaten

3 c flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground cloves
dash cayenne, optional

Combine shortening, sugar, molasses and vinegar in a saucepan.
Bring to a boil. Stir. Remove from heat and allow to cool. Add
egg and stir well.

Sift together flour, salt, soda, cinnamon, ginger, allspice, nutmeg,
cloves and cayenne. Add the mixture from the saucepan and combine.
Chill 30-45 minutes, or overnight. Preheat oven to 375 degrees.
Roll dough out to 1/4 - 1/2" thickness and cut into desired shapes.
Bake for 12-15 minutes. Cool on racks. Decorate with icing.


Icing

16 oz powdered sugar
1/2 c shortening
1/4 c boiling water
1 tsp vanilla
1/8 tsp salt

Cream together powdered sugar and shortening. Add water, vanilla
and salt. Beat well.

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1 of 1 people found the following review helpful:
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Old family recipe, December 18, 2006 - 08:35 AM
Reviewer: Lasura from Maine, USA
Thanks to whoever shared this recipe!! After having lost my mothers hand written copy, I was worried I would never be able to make the family traditional gingerbread men again. This is exactly the same one that has been made for over 50years! Delicous! It is a very firm dough, I suggest you under cook the cookies, then they are still enjoyable for a week or so after baked. The dough stores well, for a couple weeks, in a sealed container in the refrigerator.

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