Gingerbread Cut-Out Cookies

     I discovered this gingerbread recipe several years ago. The dough is full of spices that perfume the air and also help create a delicious flavor in the finished cookie.  Cut-outs also keep their shape while baking. The cookie recipe follows with some of my notes on decorating. I use Buttercream Frosting; it is essential that it be not too soft and not too firm in order to have the best results (soft enough to pipe but firm enough to hold it’s shape after piping). 

Gingerbread Cut-Out Cookies
1 cup shortening (Crisco®)
1 cup granulated sugar
1/2 teaspoon salt
1 egg
1 cup molasses
2 tablespoons vinegar
5 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1.     Cream together shortening, sugar, and salt; beat in egg, molasses, and vinegar. Beat well.
2.     Into another bowl, sift together the flour, soda, ginger, cinnamon, and cloves. Stir dry ingredients into the creamed molasses mixture.
3.     Chill cookie dough for at least 3 hours.
4.     On a lightly floured surface, roll out to 1/8” thickness. Use cookie cutters to cut out desired shapes.
I cut out as many shapes as possible and then carefully remove the excess dough
 (leaving only the cut-outshape); then, using a metal spatula, I carefully
transfer the cookie shape to a greased cookie sheet.
6.    Place about 1” apart on greased baking sheets.
7.     Bake in preheated 375° oven for about 6 to 8 minutes.
8.     Cool slightly then remove from baking sheets.

9.     When cool, pipe on trim using Buttercream Frosting. (I use disposable bags and traditional cake decorating tips.
Snowflake: Used a round tip #7
Gingerbread boy: Round tip #7 and red hot buttons
Tree: Used leaf tip # 67 and sprinkle w/ colored jimmies
House: Used either round tip (#7) or star #18 or 29 to pipe snow
on roof, door & window outlines; leaf tip (#67) for trees &
evergreens w/ red hot accents

For tips on how to use decorating bags, couplers and tips, go to . . .

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