Gingerbread

Okay, so I've tried a few recipes for gingerbread, but I hadn't found one I really LOVED until now! I didn't post pictures because the blog I found the recipe on actually has far better ones than I could ever hope to recreate. They're delicious. I've been eating them all week!

Grandma Maude’s Soft Gingerbread Cookies

Ingredients:

• 1c white sugar
• 1c butter (shortening could be an alternative)
• 1c molasses
• 1 c sour cream
• add 3t soda into vinegar just before adding to batter
• 1 egg
• 1T vinegar
• 1t each of cinnamon, cloves, nutmeg, and ginger
• ½ t salt
• 4-5c flour

Instructions:

1. Cream shortening and sugar
2. Add molasses and egg, and continue to cream mixture
3. Add milk, vinegar, spices, salt, and flour
4. Refrigerate batter before rolling and cutting into shapes on a lightly floured board
5. Roll on a lightly floured surface and cut into shapes
6. Bake for 10 minutes at 350°F. If the cookies are really fat (thick) it may take 12 to 13 minutes. Keep an eye on the oven. They will not indent when you touch them when ready to come out.
7. For big, fat gingerbread men, leave dough about ½ inch thick (much thinner for other cookies)
8. Ice with Orange Butter Icing.

Orange Butter Icing Recipe

Ingredients:

• 3c icing sugar
• 1c soft butter
• zest of one or two oranges
• enough orange juice to mix into a fondant or play dough type consistency

Instructions:

1. Mix all of the above ingredients until well combined and the consistency of fondant or play dough
2. Chill for 15 minutes
3. Roll some thinly onto parchment paper, and refrigerate again for 10 to 20 minutes
4. Cut into the same shape as the cookie, lay onto the cookie (you may need to brush the cookie with a bit of sugar water for the icing to adhere – it will depend upon the temperature in the room)
5. Decorate the layer of icing