Cookie Time!

I actually got homesick while I was making this batch.  Every year since I can remember, mom makes gingerbread

cookies.  Every year I ask her for the recipe, and I remembered that she had scanned it and mailed it to me.  The best part is that the scanner replicated all of the spills on this ancient recipe.  Sadly, I can't copy the love and spills onto the blog.  This is without a doubt the best gingerbread cookie recipe, and I hope you will enjoy it as much as I have.

  • 1 C shortening (I used butter, shortening weirds me out)
  • 1 C granulated sugar
  • 1 C molasses
  • 1 egg
  • 2 Tbs vinegar
  • 5 C all-purpose flour
  • 2-3 tsp ground ginger
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt


  • 1/2 C shortening
  • 1 tsp vanilla
  • 3-4 C sifted powdered sugar
  • 3-4 Tbs milk

Cream 1 cup shortening and granulated sugar.  Beat in molasses, egg, and vinegar.  Stir flour with ginger, soda, cinnamon, cloves, and salt; blend with batter.  Chill 3 hours.

On lightly floured surface, roll dough to 1/8 inch thickness.  Cut into fun holiday shapes.  Bake at 375 for 5 to 6 minutes.  Cool slightly; remove cookies to rack and cool thoroughly.

Meanwhile, blend 1/2 cup shortening and vanilla with electric mixer.  Gradually add powdered sugar; beat just till combined.  Stir in milk.  This is the frosting.  Using a pastry bag, decorate the cookies.  Makes about 5 dozen