 Traditionnal Recipe for Gingerbread Christmas Cookies
Ingredients- 1/2 T vinegar
- 1/2 c milk (minus 1/2 T for the vinegar)
- 1/2 c sugar
- 1/2 c butter or shortening
- 1 egg
- 1 c molasses
- 4 c flour (approximate upper limit; see instructions below)
- 2 t baking soda
- 1/4 t cinnamon
- 1/4 t ginger
- toppings: walnuts, raisins, etc.
Procedure- Grease some cookie sheets.
- Prepare 3 mixtures:
- the vinegar, plus enough milk to make 1/2 c (alternately, use real sour milk)
- the baking soda, cinnamon, ginger, and 2.5 c (not all 4 c) of flour
- the sugar and shortening creamed together, then also adding in the egg and molasses (use a large bowl)
- To the sugar+shortening+egg+molasses mixture, alternately mix in small amounts of the other two mixtures until everything is in one bowl. Mix this well.
- Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1.5 c for a total of 4 c.
- Refrigeration can reduce this slightly.
- Form the cookies
- If making drop cookies, plop some batter onto a cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Push some walnut pieces into the top of the cookie.
If making rolled cookies, you may wish to refrigerate the batter. Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour. - Cook for 8 to 10 minutes at 375°F
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Christmas 
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