- 3 T. shortening
- 1/2 c. sugar
- 1/2 c. molasses
- 1 tsp. baking soda
- 3 1/2 c. flour
- 1 tsp. each: ground cloves, ginger and cinnamon
- 3/4 c. water
Beat the shortening and sugar together until light and fluffy; stir in the molasses. Sift the dry ingredients together. Stir them into the shortening mixture in 3 parts alternating with a 1/4 cup of water each time. The dough will be stiff. Refrigerate it overnight.
Preheat the oven to 350 degrees.
Cut the dough into 3 pieces. Knead to warm it slightly and roll each piece out about 1/4-inch thick. Cut cookies out with a gingerbread pattern of your choice.
Use a drinking straw to punch a hole if the ornament will be hanging. Place the cookies on a cookie sheet and bake for 20 minutes; turn the oven off and let the gingerbread cool in the oven.
Remove the gingerbread from the cookie sheet and place it on a rack to dry for about 3 days to totally harden. These cookies are purely for decorative purposes and are not to be eaten! If you wish, you can seal cookies with 3 coats of clear acrylic and decorate them with colorful acrylic paints when they are dry.
- Preparation Time: 1 hour plus refrigeration and drying time