I Am Tired, Lord.

Easy
Gingerbread
Cookies







I tried a lot of Gingerbread cookie recipes before I came up with this one.  It is soft, cake-like, not too strong of a flavor and the shape and size don't change while baking.  The taste improves after a day or two. They also freeze well.

You have probably seen the reindeer cookies. In case you don't know, it is a Gingerbread boy turned upside down. The eyes are mini-chocolate chips and the nose is a cinnamon candy.

Ingredients:

1 1/2 cups dark molasses                                           1 teaspoon allspice
1 cup packed brown sugar                                         2 1/4 teaspoons ginger
2/3 cup cold water                                                     1 teaspoon ground cloves
1/2 cup shortening (not butter)                                  1 1/4 teaspoons cinnamon
7 cups of flour
2 teaspoons of baking soda

Mix brown sugar and shortening thoroughly, add molasses and water. Mix in remaining ingredients.
It is recommended to chill for at least 2 hours, but I use it right away. Roll on a lightly floured pastry cloth to 1/4 thick. Line cookie sheets with parchment paper or a silicone baking liner. Cut out cookies and arrange on the baking sheets. Bake at 350 for 9-12 minutes. They will not brown around the edges. To make sure they are done, lightly press the top of one. It should not give, as a cake wouldn't. Remove to a cooling rack and decorate as desired. The flavor and texture improve after a few days at room temperature.

Enjoy!