GRANDMOM'S GINGIES (GINGERBREAD COOKIES)
Everyone loves these gingerbread cookies that my grandmother makes, and now I also bake for our christmas cookie trays. They have a nice taste to them and don't get too hard like other recipes (that is, if you roll them out thick enough!)
Provided by Jamie Lynne
Categories Dessert
Time 1h15m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- MIX shortening, brown sugar, and molasses thoroughly.
- STIR in water.
- MEASURE flour by dip-level method.
- BLEND all dry ingredients.
- STIR in and chill.
- ROLL 1/2 inch thick
- Cut with 2-1/2 inch round cutter.
- Place far apart on a lightly greased baking sheet.
- Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
- Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
- I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.
Nutrition Facts : Calories 94.3, Fat 1.3, SaturatedFat 0.3, Sodium 85.3, Carbohydrate 19.5, Fiber 0.4, Sugar 8.3, Protein 1.3
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