Gingerbread Cookies

 

1

cup packed brown sugar

1/3

cup shortening

1 1/2

cups dark molasses

2/3

cup cold water

7

cups Gold Medal® all-purpose flour

2

teaspoons baking soda

2

teaspoons ground ginger

1

teaspoon ground allspice

1

teaspoon ground cloves

1

teaspoon ground cinnamon

1/2

teaspoon salt

Raisins or chocolate chips, if desired

Easy Creamy Frosting, if desired

Tinted Decorator's Frosting, if desired

Assorted candies, if desired

• 1 Mix brown sugar, shortening, molasses and water in large bowl. Stir in flour, baking soda, ginger, allspice, cloves, cinnamon and salt. Cover and refrigerate about 2 hours or until firm.
• 2 Heat oven to 350ºF. Grease cookie sheet lightly. Roll one-fourth of dough at a time 1/4 inch thick on floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Add raisins or chocolate chips for eyes and buttons and cookie dough "hair", if desired. (Use a garlic press or potato ricer to make dough into "hair.")
• 3 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet. Cool on wire rack. Frost cookies with Easy Creamy Frosting and/or Tinted Decorator's Frosting; decorate as desired. Let stand 2 to 3 hours before storing so frosting can dry.