“This gingerbread is especially for a cookie mold or cookie stamp. The yield depends on the size of the molds and or stamps” - by Maura
Original recipe yields 2 dozen
- In a large bowl beat together the shortening and half of the flour until the mixture resembles coarse crumbs. Add the sugar, molasses, ginger, cinnamon, egg and vinegar and blend thoroughly. Stir in the remaining flour and mix until smooth. Chill covered for at least 3 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease the mold with vegetable oil or spray. Place the mold in the freezer for 10 minutes.
- Remove the mold from the freezer and press the dough into the mold making sure to press into all the corners. Loosen the edges of the cookie, turn upside down and let fall onto the cookie sheet. Bake for 10 to 12 minutes or until the edges begin to brown. Cool and decorate with confectioners' sugar, sugar sprinkles, etcetera.
Amount Per Serving (24 total)
- 126 cal
- 4.6 g
- 19.6 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Should be corrected: this recipe is specifically for gingerbread houses as it is, like the other reviewer stated heavy and hard, but as you would think walls should be. I would find a chewier recipe f..." See moreor cookies, but for gingerbread walls, roof and other structures, this is perfect: )"
"I don't like to give any recipe a bad review, but since I myself rely on the comments of others I feel I have no choice. I made this exactly as the recipe said, and I used a cookie stamp that I have ..." See moreon 1" balls. The cookies are tasteless, heavy and not sweet enough, nor is there enough spice to give credit to the name. They have hardened, and won't even soften with 'dunkin' in tea or coffee. Will definetely never make these again. Sorry Maura, this one just didn't cut it for me."
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