Gingerbread cookies! I just love 'em! My favorite recipe for gingerbread cut-out cookies came from my Home Economics/Cooking teacher, Mrs. Johns, my senior year of high school, 1988. She made us keep a recipe box all semester. We students would grunt a little, what with the constant copying of recipes from the board. But, I have kept that box, and cherished that box, almost weekly, if not daily, for the past 24 years. I remember, each class, we'd add to it daily. Some recipes Mrs. Johns gave us...some recipes were from other students...some were of dishes we prepared during class. One I'll never forget...Steak in a Bag, cooked in the microwave. We actually cooked a steak, in a brown paper grocery bag, in the microwave. I kid you not! Truth is...it was down right delicious and very tender! I still have that recipe tucked away in that box...and I am never ever gettin' rid of it...or any other recipe in that box...especially the recipe for gingerbread cookies!
Well, you can't make gingerbread cookies without molasses. Here's the brand I use.
Brer Rabbit Molasses. Don't you just love the vintage art work on this bottle?
It is simple, classic and beautiful.
Ok, let's get to the cookie designs! I could not resist making a gingerbread Yeti. You know, the Abominable Snow Monster that lives in the Himalayan Mountains in Nepal. I guess you might say he is Sasquatch's snowy cousin. LOL! I just love the folklore behind Sasquatch and Yeti. It's just too fun! Don't forget the ever famous clay-mation, Abominable Snow Monster character from Rudolph the Red Nose Reindeer.
Beautiful snowflakes...holiday colored Sixlets chocolate candies in the middle.
Gingerbread Cookie Cut-outs
1 1/2 cups dark molasses
1 cup brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
2 tsp. ginger
1 tsp. ground cloves
1 tsp. cinnamon
Mix molasses, brown sugar, water and shortening with electric mixer. Beat in remaining ingredients. Cover and refrigerate dough until chilled.
Preheat oven to 350 degrees. Roll out dough to 1/4 inch thick. Cut with cookie cutters. Bake 10 minutes. Cool and decorate with any basic decorator frosting and sugar.