Gingies Recipe
Ingredients
| Shortening | 1/3 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| 1 1/2 cups dark molasses | ||
| Cold water | 2/3 Cup (16 tbs) | |
| 6 cups Gold Medal Flour | ||
| Soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Easy Creamy Icing | ||
Directions
Mix shortening, sugar, and molasses thoroughly.
Stir in water.
Measure flour by dipping method or by sifting.
Blend all dry ingredients; stir in.
Chill.
Heat oven to 350°
Roll dough 1/2 thick on lightly floured board.
Cut with 2 1/2" round cutter or favorite shaped cutter.
Place far apart on lightly greased baking sheet.
Bake about 15 min., or until no imprint remains when touched lightly.
Ice cooled cookies.
Stir in water.
Measure flour by dipping method or by sifting.
Blend all dry ingredients; stir in.
Chill.
Heat oven to 350°
Roll dough 1/2 thick on lightly floured board.
Cut with 2 1/2" round cutter or favorite shaped cutter.
Place far apart on lightly greased baking sheet.
Bake about 15 min., or until no imprint remains when touched lightly.
Ice cooled cookies.
Chef
