Gingerbread Boy Cookie Recipe

Finished product, hanging from the Christmas tree

Hi friends!  Good to be back! When I had left Blogplanet, it was to take a break while family were here. In the next few days I'll be posting more photos of our time together (quit complaining and indulge me). ;-) For now, I'm giving you my favorite gingerbread boy cookie recipe. Then I'm going to put in a 'Touch of Frost' DVD and take a nap.

Cookie slaves

(daughter and SIL) pressing out some Spritz cookies

Note the backup Walker Shortbread on the counter.

My favorite kitchen appliance,

blood red KitchenAid mixer

(the color in the photo turned out a bit too orange)

Gingerbread boys (and others)

Ready to eat

Also, my mom's vintage cookie cutters

that work so much better than plastic ones.

7 (yes SEVEN) hours later, the cookie harvest

Gingerbread Boys Recipe:

This makes a double batch. We put half the dough into the freezer to use later. (Minnesota grandsons, please remind me when you're here!)

1 c. shortening

1 c. sugar

1 c. dark molasses

1/2 c. water

6 c. flour

1 1/2 t. salt

1 t. soda

1 1/2 t. ginger

1/2 t. nutmeg

1/4 t. allspice

Preheat oven to 325 degrees F.

In electric mixer bowl, cream shortening and sugar. Stir in molasses and water.

In a separate bowl, mix the flour, salt, soda, and spices. Gradually add them to the mixer bowl while the mixer is running. Do this on a relatively slow speed so you don't burn out the motor, and so that you don't end up with flour flying everywhere.

Roll dough out 1/8" thick (or a tad thicker) on a floured countertop. Cut out cookie shapes with cookie cutters. Use a drinking straw to make the hole in the top if you want to hang them on the tree.

Place raw cookies on a baking sheet that has been sprayed with a non-stick baking spray. You can put them pretty close together.

Place baking sheet of cookies into the oven on medium rack.

Bake 12 minutes at 325 degrees. Take from oven and let cool on baking sheet before removing.

Note:  This makes a hard, crisp cookie (which I prefer). If you want a soft gingerbread cookie, roll them out 1/4" thick and bake them at 375 degrees F. for 8 minutes. Soft gingerbread cookies do not work as ornaments.

Note 2:  If you have a dog, place these cookie ornaments high up on the tree so your dog doesn't get them and choke on the ornament hanger. If you have a cat, all bets are off.

Cookie? Did you say cookie??

***

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Although I usually forget to do it, there is a chance that this post will be linked to one or more of these great linky parties:  Amaze Me Monday and Inspiration Monday and Mosaic Monday and The Barn Collective and    Treasure Box Tuesday and Vintage Bliss Tuesday and KatheWithAnE and Rubbish Tuesday and Our World Tuesday and Tuesdays at our Home and Tuesday with a Twist and  Knick of Time Tuesday (vintage)  and   Tweak it Tuesday and Vintage Inspiration Wednesday and A Creative Princess and  Ivy and Elephants Wednesday and Adorned From Above  and Artsy Corner Thursday and  All Things With Purpose and Home & Garden Thursday and Good Fences on Thursdays and  Time Travel Thursday and Freedom Fridays and Vintage Inspiration Friday and Saturday's Critters

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