Gingerbread Cookies

Yields:	2 dozen
Rate this Recipe

	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

Ingredients

1/2	cup	vegetable shortening
1	cup	sugar
3	large	eggs
1/2	cup	water	cold
2	teaspoons	baking soda
1	cup	dark molasses
1	x	flour, all-purpose
1	teaspoon	cinnamon	ground
1/2	teaspoon	cloves	ground
1	teaspoon	ginger
1/2	teaspoon	salt

Directions

Cream shortening and sugar in mixing bowl, beat in eggs.

Mix water and baking soda in small bowl until dissolved.

Add baking soda mixture and sorghum to butter mixture.

Sift 5 1/2 cups of the flour, the spices and salt together.

Blend into dough. Divide dough into 4 balls.

Wrap in plastic wrap. Flatten and refrigerate overnight.

Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface.

Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.

Do not overbake.

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Member Review

Surprise Coconut Cream Pie

SURPRISE! It's REAL coconut cream pie, featuring WHIPPED CREAM topping....not meringue. MERINGUE IS FOR LAZY COOKS WHO WOULD'NT KNOW COCONUT CREAM PIE IF IT BIT 'EM. :-)

Reviewed by pielover

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