Ingredients
- 900 gr all purpose flour
- 350 ml dark molasses
- 220 gr packed brown sugar
- 160 ml water (cold)
- 65 gr shortening
- 9 gr baking soda
- 3 gr ginger (ground)
- 3 gr cinnamon (ground)
- 2 gr allspice (ground)
- 1 gr salt
*if using self-rising flour --omit Baking soda and salt. Recipe by: Betty Crocker's Cookbook Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Grease cookie sheet lightly. Roll about quarter of the dough 1 cm thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 5 cm apart on cookie sheet. Bake 10 to dozen minutes or until no indentation remains when touched; cool. Decorate with colored frosting, colored sugar and candies if desired. ABOUT 2- half DOZEN 2- 0.5-INCH COOKIES; 185 CALORIES PER COOKIE. ----
