Sunday, January 15, 2012

Gingerbread Cookies

For Christmas this year my son begged me to make gingerbread cookies instead of our traditional sugar cookies (thanks to a weeks worth of reading the book in school).  So I asked me friend Lori for her famous oh so yummy recipe.  These are to die for!!

Gingerbread Cookies
Recipe From Scovil Bakery, Historic Nauvoo
In a small bowl, whisk together:
2 tsp. cinnamon
½ tsp. cloves
2 tsp ginger
and set aside.
In large bowl, cream together:
¾ cup oil
2 eggs
1 cup sorghum (molasses)
1 ¼ cups sugar.
½ cup hot water
In a separate bowl, combine:
6 ½ cups flour
1 tsp. baking soda
½ tsp. salt
the spice mixture prepared above,
then add this mixture to the wet ingredients. (Add more flour if the dough is too sticky. )
Refrigerate overnight.
Roll out dough on a floured surface. Use cookie cutter to cut out cookie shapes.
Bake at 350 degrees for 7 to 8 minutes for soft cookies; 9 to 10 minutes for crisp cookies.
Cookies freeze well and are softer and more flavorful after freezing.
Note: spraying the mixing bowl with Pam before adding the ingredients helps the dough to come out more easily.
You can make a simple glaze by mixing desired amount of powdered sugar with milk to get a smooth texture and cinnamon to taste.  Then I just dipped the cookies into the glaze and let set up.
We also dipped them in chocolate and those tasted REALLY yummy!!:)