Soft gingerbread cookies.
INGREDIENTS (for 5 servings):
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 3 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup molasses
- 1/4 cup water
Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
Preheat oven to 350 degrees F (180 degrees C).
Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbreadmen cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.