Wednesday, December 2, 2015

Gingerbread Cookies

When we went to Nauvoo, we got gingerbread cookies at the Scovil Bakery.
They were really yummy, and I wanted to make them at home.

Every Christmas my Mom would make Gingerbread Cake 
served with applesauce and whipping cream. 
One year she decorated a wooden Christmas tree 
with Gingerbread Men as ornaments for people to eat.

We made them for the Thanksgiving feasts at school 
and then again at Aunt Jill's house when we visited.

Here is the recipe:

Gingerbread Cookies
Recipe from the Scovil Bakery, Historic Nauvoo

In a small bowl, whisk together:
2 1/4 tsp. cinnamon
3/4 tsp. cloves
2 1/4 tsp ginger

and set aside.

In a large bowl, cream together:
3/4 cup butter
2 eggs
1 cup molasses
1 1/2 cups sugar.

1/2 cup hot water.

In a separate bowl, combine:
6 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
the spices mixture prepared above,

then add this mixture to the wet ingredients. Add more flour if the dough is too sticky.

Refrigerate overnight.

Roll out dough on floured surface. Use cookie cutter to cut out cookie shapes. Bake at 350 degrees for 7-8 minutes for soft cookies; 9-10 minutes for crisp cookies.

Notes: Cookies freeze well and are softer and more flavorful after freezing. Also spraying the mixing bowl with Pam before adding the ingredients help the dough not to stick.

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