Gingerbread Cookies
Prep
25m
Cook
10m
Wait
1d
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Gingerbread Cookies
| 5 1/2 cups flour |
| 1 tsp baking soda |
| 1 tsp salt |
| 2 tsp ground cinnamon |
| 1 tsp ground ginger |
| 1 tsp ground cloves |
| 1/2 tsp ground nutmeg |
| 1 cup vegetable shortening |
| 1 cup sugar |
| 1 cup molasses |
| 1 large egg, room temperature |
| 1 tsp vanilla |
| Royal Frosting |
Royal Frosting
| 2 large egg whites, room temperature |
| 1 tsp lemon juice |
| 3 1/2 cups confectioners' sugar, sifted |
Gingerbread Cookies Directions
- Sift flour, baking soda, salt and spices onto waxed paper.
- Beat vegetable shortening with sugar until fluffy-light in a large bowl.
- Beat in moleasses, egg and vanilla.
- Stir in flour mixture, 1/3 at a time, blendeing well after each addition to make a soft dough..
- Wrap dough in foil and chill 4 hours or overnight.
- Roll out dough, 1/4 at a time, to a 1/8-inch thickness on a lightly floured pastery board.
- Cut with 3-inch cookie cutters.
- Place 1 inchapart on an ungreased cookie sheet.
- Bake at 350° 8 minutes or until cookies are firm but not too dark.
- Remove to wire racks with a spatula; cool.
- Decorate with the Royal frosting recipe and allow frosting to harden before storing.
- Royal Frosting - Beat egg whites and lemon juice until foamy in a madium-sized bowl.
- Slowly beat in sugar until frosting stands at firm peaks and is stiff enough to hold a sharp line when cut through with a knife.
- Keep frosting covered with a damp paper towl to kepp it from dryuing.
- Makes about 1 1/2 cups.
Nutrition facts
Per Serving
| Kcal: | 217 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 109mg |
| Carbs: | 38.8g |
| Sugar (g): | 22.2g |
| Fat: | 6.1g |
| Saturated fat (g): | 1.8g |
| Cholesterol: | 5mg |
| Proteins: | 2.4g |
