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Gingerbread Christmas Ornaments




Source of Recipe


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List of Ingredients




3 tabs. shortening
1/2 cup sugar
1/2 cup molasses
1 teas. baking soda
3/4 cup water
3 1/2 cups flour
1 teaspoon of cloves, ginger and cinnamon


Recipe



Preheat oven to 350 degrees. Beat shortening and sugar together until light and fluffy, stir in molasses. Sift the dry ingredients together. Stir them into shortening mixture in 3 parts alternating with a 1/4 cup of water each time. Dough will be stiff. Refrigerate overnight.
Cut dough into 3 pieces. Knead to warm dough slightly, then roll each piece out about 1/4 inch thick. Cut cookie out with a gingerbread pattern of your choice.

Use a drinking straw to punch hole in center if ornament will be hanging. Place cookies on cookie sheet and bake 20 minutes, turn oven off and let cool in oven.

Remove from cookie sheet and place on rack to dry for about 3 days to totally harden. These cookies are purely for decorative purposes and not to be eaten. If you wish you can seal cookies with 3 coats of clear acrylic and decorate with colorful acrylic pains when dry.

Recipe 2, Contributed by Frances, HostMaggie@aol.com

1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup dark molasses
1/2 cup cold water
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ginger
1/2 tsp gground allspice
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt

Mix sugar, shortening, molasses and cold water in a large bowl. Stir in the remaining ingredients. Cover and refrigerate for 2 hours. Heat oven to 350; spray the pan with cooking spray. Shape or cut out your ornaments. Bake 12 minutes or until the edges are lightly brown. Immediately loosen from pan, but do not remove. Cool 5 minutes, remove from pan onto wire rack. Cool completely.