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Expat wanderer

Old Fashioned Christmas Gingerbread Cookies (Advanced)

I will tell you honestly, I don’t make these any more. They are too difficult. But if you are fairly experienced at baking, these are totally amazing cookies my French grandmother used to make.

Gingerbread Cookies

Preheat oven to 400 F/ 200C

1 cup molasses (Brer Rabbit Green Label)
1 cup sugar
1 cup shortening
1 cup hot water
3 teaspoons baking soda
3 teaspoons Royal baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
5 cups flour

Add hot water to molasses, sugar and shortening. When well-mixed and cool, stir in sifted dry ingredients.

Roll out to 3/4 inches thick, sprinkle with sugar and cut with cookie cutters. Place on cookie sheets and bake about 10 minutes, maybe a little longer.

Doesn’t sound so hard, does it?

This is a very soft dough. My grandmother says it rolls easier if you chill it before rolling it out, but even so, it is very soft. The rolling surface should be well floured, as well as the rolling pin, and it is best to work fast.

Note to my niece: Little Diamond, I sent the fruit cake. This is the recipe for the cookies you promised to send 🙂

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December 9, 2006 - Posted by | Christmas, Cooking, Recipes

2 Comments »

  1. I have a molasses gingerbread cookie recipe that my Welsh grandmother used to make when she was alive. It is very similar to yours except she used 1 Tbs baking soda and 1 Tbs baking soda and 4-4 1/2 cups of flour. She would roll out the dough, place it on a cookie sheet and bake it at 350 degrees for 8-10 minutes. Then she would cut them into squares. But it is possible that your recipe is correct, she made the cookies so often that she would just “make” them and not measure out the ingredients. We asked her to write down the recipe in her later years after she had stopped baking so its possible that she didn’t get the ingredients right. If you ever make your recipe again, try baking the whole rolled out dough and cutting it after its done. Very delicious and brings back memories. In the meantime I am going to try your measurements of the ingredients.

    Thanks,
    Pam

    Comment by Pam | December 11, 2006 | Reply

  2. I have baked gingerbread dough into a cake before but I hadn’t thought of baking the cookie dough BEFORE cutting . . . isn’t that cheating? 😉 What a great idea. These cookies are delicious, but handling the soft dough was always frustrating for me. Cooking as a whole sheet before cutting saves that problem . . hmmmmmmmm. And thanks!

    Comment by intlxpatr | December 11, 2006 | Reply


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