Gingerbread

• Produce

  • 1 tsp Flavoring extract such as vanilla or orange
  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/4 cup Unsulphered molasses

• Baking & Spices

  • 5 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Butter flavor shortening
  • 3 tsp Cinnamon, ground
  • 1 1/2 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 2 tsp Nutmeg, ground
  • 1 tsp Salt
  • 1/4 tsp White pepper, ground

• Dairy

  • 1/2 cup Butter

Found on sweetsugarbelle.com

Ingredients

• ½ c butter flavor shortening
• ½ c butter
• 1c granulated sugar
• 1 ¼c unsulphered molasses
• 2 eggs
• 1 tsp. flavoring extract such as vanilla or orange
• 5-5 ½c all-purpose flour {sometimes even six}
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1 ½ tsp ground cloves
• 2 tsp ground nutmeg
• ¼- ½ tsp ground white pepper {optional}

Directions

• Preheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a cup at a time. Seperate the dough into three equal piecesthen wrap in plastic wrap and chill for an hour or two. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking. Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.