MARIE ANTOINETTE LAVENDER SACHET STOCKING

MARIE ANTOINETTE LAVENDER SACHET STOCKING

MARIE ANTOINETTE ICE SKATE LAVENDER SACHET

MARIE ANTOINETTE ICE SKATE LAVENDER SACHET

Monday, December 10, 2007

This recipe was given to me by a dear lady in Wisconsin who baked for country clubs.... GINGERBREAD BOYS


OOOh these are the best ginger bread boys in the world!!

ONE CUP SHORTENING OR BUTTER

ONE CUP LIGHT BROWN SUGAR

3 EGGS WELL BEATEN

ONE AND ONE HALF CUP MOLASSES

2 1/2 TEASPOONS SALT

5 - 6 CUPS BREAD FLOUR...IT MUST BE BREAD FLOUR(I ALWAYS USE SIX CUPS)

1/2 TEASPOON GROUND GINGER

1 1/2 TEASPOONS SODA

ONE TEASPOON CINNAMON

Cream shortening. Add sugar,eggs and molasses. Sift dry ingredients and add to creamed ingredients gradually. Divide into two balls. CHILL IN FRIG. Roll out onto cutting board sprinkled with flour...be certain to sprinkle and rub the flour onto your rolling pin as well. Cut with a ginger bread cookie cutter or other shapes if you desire. Dip the cookie cutter into the flour as well before cutting. I place a hole in the ginger bread boys if I want to use these cookies for ornaments. YOU CAN EAT THESE. I use red ribbon...these look darling on the tree. Bake your GINGERBREAD BOYS on ungreased cookie sheets at 350 degrees until DONE BUT NOT CRISP. Decorate as desired.

1 comment:

Julie said...

I am so thrilled to get a great gingerbread recipe. I make it every year, but have made so many modifications to the recipe that I have, because it was not just right.
Thanks sweetie, Julie (jaysgirl1964 from J.Rae's Shabby Cottage Designs)