Christmas and the following week up to New Year’s Eve just doesn’t seem the same if I’m not nibbling on some homemade Gingerbread Cookies. This recipe is sure to bring a smile to the kids face. A great recipe for a cookie decorating party. If you become real ambitious try icing them with a thin white icing, then painting on them with food coloring. You could even punch a hole in the tops of them with a straw before baking so that you could hang them from your tree with ribbon. Any way you choose to use them over the holidays they are one of my favorites.
Ingredients: makes about 5 dozen very large cookies
- 1/2 cup shortening, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed
- 1 1/4 cups molasses
- 1/4 cup honey
- 2/3 cups cold water
- 6 cups flour, sifted
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp of all these spices: Allspice, Ginger, Ground Cloves, Ground Cinnamon
Preheat your oven to 350 and line a few cookie sheets with parchment paper.
In a large mixing bowl cream together the shortening, brown sugars, molasses and honey. Stir in the water. Stir together all of the dry ingredients and mix these into the creamed ingredients, about half a cup at a time. Put the cookie dough into a gallon zip lock baggy and refrigerate for about 1 hour. Now on a floured surface work with about a quarter of the dough at a time. Roll about 1/2″-inch thick and cut with lightly flour cookie cutters. Bake for 15 minutes, let cool slightly on the cookie sheet before removing them to a wire rack to finish cooling. Ice when completely cooled.