GUEST POST BY DEBBYE CANNON
For many years my children and I have made simple Holiday Gingerbread Cookies.

These are easy for even young children to create because we use small size cookie cutters so the cookies don’t break up easily. It also means you get lots more cookies per batch! The recipe makes large quantities and keep well.

Gingerbread cookies 2008

Gingerbread Mix

Sift/mix together:

8 cups flour
2 cups sugar
1/4 cup baking powder
1 Tablespoon Salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon

Cut in with pastry blender or fork:

2 cups vegetable shortening

Mixture will resemble cornmeal. Stores in airtight container in cool, dry place for up to 12 weeks. Makes 13 cups of mix.

Gingerbread Cookies

Mix together
3 Cups Gingerbread Mix
1/3 cup molasses
1 egg, slightly beaten
1/4 cup flour

Lightly flour counter or cutting board & rolling pin.

Roll out dough and cut shapes.

Bake at 350 for 10-12 minutes on ungreased cookie sheet. Remove from sheet right away when they come out of the oven so they don’t stick.

Cookies may be decorated if desired. These freeze well!

Our family uses miniature cookie cutters to cut cookies (to match a the family members) and tie them into a vertical string of plastic wrap, like a bell pull, to give to friends. Bend a paper clip into an “S” shape for the hanger.

My son and I made 2 batches last Sunday and have already delivered to the neighbors. Now I feel so “organized” about holiday preparations!

Gingerbread cookies 2008