Gingerbread Cookies
Author: 
 
Ingredients
  • FOR THE MIX:
  • 8 cups Bob's Red Mill Organic Flour
  • 2 cups sugar
  • ¼ cup baking powder
  • 1 Tablespoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 Tablespoon ginger
  • 1 Tablespoon cinnamon
  • 2 cups shortening
  • TO MAKE THE COOKIES:
  • 3 cups mix
  • 1 egg, slightly beaten
  • ⅓ cup molasses
  • FOR THE GLAZE:
  • 1 cup powdered sugar
  • ½ teaspoon almond or vanilla extract
  • 2 Tablespoons hot water
  • red and green chocolate candies
Instructions
  1. FOR THE MIX:
  2. In a large bowl, sift the flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
  3. Add the shortening and with a pastry blender, cut in till combined. Store in an air tight container (It does not need to be refrigerated). Use the mix within 10-12 weeks (makes approx. 13 cups of mix).
  4. TO MAKE THE COOKIES:
  5. In a medium sized bowl, add 3 cups of mix, 1 egg slightly beaten and ⅓ cup molasses. Mix until blended.
  6. Roll out on slightly floured surface or non-stick baking mat to ¼" thickness. Use desired sized gingerbread man (or woman) cookie cutter. Gently lift each cookie and place on a parchment or silpat lined cookie sheet.
  7. Bake at 350 degrees for 7-10 minutes. For a softer cookie, don't bake too long.
  8. FOR THE GLAZE:
  9. In a small bowl mix together the powdered sugar, water and desired extract till smooth. Spread over slightly cooled cookie. Press 2 chocolate candies into the cookie if desired.
Recipe by Baked in AZ at http://bakedinaz.com/gingerbread-cookies/