Our Favourite Gingerbread / by Linda Klimack

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This recipe is great for making gingerbread houses or cookies. Pictured above are some charming cookies (gingerbread and sugar cookies) decorated by one of our staff members' child.

¾ teaspoon ground cardamon
1 ½ cups solid vegetable shortening
1 ½ cups sugar
3 large eggs
¾ cup blackstrap molasses

6 3/4 cups all purpose unbleached flour
4 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½  teaspoons baking soda
1 ½  teaspoons salt

  • Combine the flour, ginger, cinnamon, cardamon, baking soda and salt in a bowl and mix together with a wire whisk or fork. Set aside.
  • Beat the shortening in your mixer until fluffy.
  • Add the sugar and beat until smooth, about 5 minutes.
  • Add the molasses and beat until blended.
  • Add the dry ingredients in four parts and beat until a dough forms.
  • Divide the dough into 6 pieces and wrap each piece in plastic wrap.
  • Refrigerate for at least 6 hours; this will firm up the dough for rolling.
  • Preheat the oven to 350 $
  • Roll the dough to about 1/8th inches thick and cut the pieces for your gingerbread house. Rolling the dough between two sheets of parchment paper makes this easier.
  • Transfer the cut pieces to baking sheet lined with parchment paper.
  • Bake for about 10 - 12 minutes remembering that smaller pieces take less time. Look for a dry appearance with the edges just starting to darken. Test the center of the piece to see that it is firm.
  • Transfer the baked pieces to a wire rack to cool.