Cookies, mmm!
Dec. 9th, 2005 12:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bobcatmoranIn my opinion, in order to have a proper Christmas, you need to make cookies--absurd quantities of cookies so that you end up giving them to friends, neighbors, relatives, and random passers-by. It's a bit like zucchini in that way, only much more tasty.
This is one of my favorite recipies.
Ingredients
3/4 cups shortening
3/4 cups granulated sugar
1 cup light molasses (you can use the darker sort without too much effect on flavor, but your cookies will turn out very dark and look slightly burnt)
3 cups flour
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp nutmeg
2 1/4 tsp ground ginger
Directions
Melt shortening in a saucepan.
Stir in sugar and molasses; pour into large bowl.
Mix together the dry ingredients; beat the dry mixture into the shorteningmixture 1/4 at a time. Mix until smooth.
Wrap in plastic wrap and refrigerate 2 hours to overnight.
Roll 1/4 inch thick on floured cloth; cut into cookie shapes as desired.
(Note from Bobcat: we use little tiny cookie cutters, only a couple inches long, to make bite-sized cookies)
Bake on ungreased cookie sheet, 25-30 minutes at 275 degrees. Let them sit for a few minutes when you take them out of the oven before transferring them to a cooling rack.
Makes a whole bunch of cookies.
The best thing about these is that you can get wildly creative with the shapes. One year, we made several French Revolution gingerbread men, women, and various animals, with guillotined heads.
This is one of my favorite recipies.
Ingredients
3/4 cups shortening
3/4 cups granulated sugar
1 cup light molasses (you can use the darker sort without too much effect on flavor, but your cookies will turn out very dark and look slightly burnt)
3 cups flour
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp nutmeg
2 1/4 tsp ground ginger
Directions
Melt shortening in a saucepan.
Stir in sugar and molasses; pour into large bowl.
Mix together the dry ingredients; beat the dry mixture into the shorteningmixture 1/4 at a time. Mix until smooth.
Wrap in plastic wrap and refrigerate 2 hours to overnight.
Roll 1/4 inch thick on floured cloth; cut into cookie shapes as desired.
(Note from Bobcat: we use little tiny cookie cutters, only a couple inches long, to make bite-sized cookies)
Bake on ungreased cookie sheet, 25-30 minutes at 275 degrees. Let them sit for a few minutes when you take them out of the oven before transferring them to a cooling rack.
Makes a whole bunch of cookies.
The best thing about these is that you can get wildly creative with the shapes. One year, we made several French Revolution gingerbread men, women, and various animals, with guillotined heads.
