Wednesday, October 28, 2009

Gingerbread Pumpkins

1/3 cup shortening
1 cup brown sugar (packed)
1 2/ cups dark molasses
2/3 cup water
7 cups flour
2 tsp soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon

Mix shortening, sugar and molasses thoroughly. Stir in water, measure flour by dipping method or by sifting. Blend all dry ingredients, stir in. chill.
Heat oven to 350F. Roll dough 1/4 " thick on lightly floured board. Cut with gingerbread boy cutter (or pumpkin cutter.. hello!) place on lightly greased cookie sheet. bake 10 - 12 minutes.

Royal Icing
2 large egg whites
4 cups sifted powder sugar, or more to thicken
juice of 1 lemon

beat the whites until stiff, but not dry. Add sugar and lemon, beat 1 more minute. May be stored up to 3 days.

Recipe is from my Betty Crocker Cookbook

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