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Don't forget
to make
the gingerbread!!
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Gingerbread Boys And Girls
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Makes 2 1/2 dozen
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These cookies are formed by cookie cutters. By using a toothpick to make a hole in the top of the cookie, you can hang them on the tree. You can also make paint out of egg yolks, and food coloring to make them more colorful--use as much food coloring as needed to create desired hue.
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| Ingredients |
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| 1/3 cup shortening |
| 1 cup packed brown sugar |
| 1 1/2 cups dark molasses |
| 2/3 cup cold water |
| 7 cups all-purpose flour |
| 2 teaspoons baking soda |
| 1 teaspoon salt |
| 1 teaspoon ground allspice |
| 1 teaspoon ground ginger |
| 1 teaspoon crushed cloves (optional) |
| 1 teaspoon ground cinnamon |
| 2 egg yolks |
| 10 drops food coloring |
| 1/2 teaspoon water |
| 3/4 cup raisins |
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| Directions |
| 1 |
Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt, and spices; stir into molasses mixture. Chill for about 1 hour. |
| 2 |
Roll the dough about 1/4 inch thick. Cut with boy and girl cookie cutters. |
| 3 |
Make egg yolk paint by blending egg yolks and 1/2 teaspoon water. Divide the yolk among a few small bowls, and add food coloring to each cup for desired color. Paint the clothes and decorations on the cookies as desired. Carefully transfer to a lightly greased baking sheet. Using a toothpick, make a hole in the top of each cookie. Press raisins into dough for eyes, nose, mouth. Use bits of candied cherries for coat buttons, and strips of citron for ties. |
| 4 |
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Cool slightly, then carefully remove from baking sheet. |
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Building Gingerbread
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Makes 1 gingerbread house
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Every Christmas the house is different!! It is so much fun to make a gingerbread house for the holidays. The kids love to help decorate. Be sure you have extra candy...the kids love to sneak a piece here and there*S*
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| Ingredients |
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| 5 cups all-purpose flour |
| 1 teaspoon baking soda |
| 1 teaspoon salt |
| 1 teaspoon ground nutmeg |
| 1 cup shortening |
| 1 tablespoon ground ginger |
| 1 cup white sugar |
| 1 cup molasses |
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| 2 1/2 cups confectioners' sugar |
| 1/4 teaspoon cream of tartar |
| 2 egg whites |
| 1/2 teaspoon vanilla extract |
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| Directions |
| 1 |
Preheat the oven to 375 degrees F (190 degrees C). |
| 2 |
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff. |
| 3 |
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets. |
| 4 |
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling. |
| 5 |
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying. |
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Gingerbread House
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Makes 1 gingerbread house
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This is one I've made every Christmas since the boys were old enough to help. They jad the most fun and it was always the center piece of the christmas goodie table. Be creative, use different kinds of candies to make windows, doors and even a candy fence around a coconut(snow) yard!! Note: this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.
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| Ingredients |
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| 3/4 cup butter |
| 7/8 cup packed light brown sugar |
| 1 teaspoon lemon zest |
| 1 1/2 tablespoons lemon juice |
| 1/2 cup molasses |
| 2 eggs |
| 3 cups all-purpose flour |
| 2 teaspoons baking powder |
| 1 tablespoon ground ginger |
| 2 teaspoons ground allspice |
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| 6 egg whites |
| 4 (16 ounce) packages confectioners' sugar, sifted |
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| Directions |
| 1 |
First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall. |
| 2 |
In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour. |
| 3 |
Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays. |
| 4 |
In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden. |
| 5 |
In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly. |
| 6 |
When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar. |
 
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Favorite Old Fashioned Gingerbread
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Makes 1 - 9 inch square cake
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This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
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| Ingredients |
| 1/2 cup white sugar |
| 1/2 cup butter |
| 1 egg |
| 1 cup molasses |
| 1 cup hot water |
| 2 1/2 cups all-purpose flour |
| 1 1/2 teaspoons baking soda |
| 1 teaspoon ground cinnamon |
| 1 teaspoon ground ginger |
| 1/2 teaspoon ground cloves |
| 1/2 teaspoon salt |
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| Directions |
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| 1 |
Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses. |
| 2 |
Sift together the flour, baking soda, salt, and spices. Add these dry ingredients to the creamed mixture. Add in the hot water, and stir. |
| 3 |
Pour the batter into a greased and floured 9 inch square pan. Bake for one hour at 350 degrees F (175 degrees C). Cool in pan, and serve. |
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Gingerbread Cookie Mix in a Jar
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Makes 1 1/2 dozen
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Gingerbread Cookie Mix layered in a one quart canning jar. Great Christmas gift. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon!
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| Ingredients |
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| 2 cups all-purpose flour |
| 1 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1 1/2 cups all-purpose flour |
| 2 teaspoons ground ginger |
| 1 teaspoon ground cloves |
| 1 teaspoon ground cinnamon |
| 1 teaspoon ground allspice |
| 1 cup packed brown sugar |
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| Directions |
| 1 |
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers. |
| 2 |
Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired. |
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