It wouldn’t be winter without some gingerbread. This is the same recipe that my mother, sister and I have been using to make gingerbread houses every December for many years. Since it is intended for house-making, should you be making the cookies for personal consumption, you could easily halve the recipe.
Gingerbread
2 c (4 sticks) unsalted butter
2 c granulated sugar
2 large eggs
2 c unsulfured molasses
4 tbs vinegar
10 c sifted all-purpose flour
3 tsp baking soda
1 tsp salt
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1. Cream shortening and sugar. Beat in eggs, molasses, and vinegar.
2. Sift dry ingredients and blend in. Chill at least 3 hours.
3. Roll dough on lightly floured surface until 1/8 in. thick. Cut in shapes and bake in 375oF oven on lightly greased cookie sheets 5 to 6 minutes.
4. Cool and remove from pan. Let stand overnight to dry.
Makes a lot, a lot, a lot!
TO DECORATE: Mix one egg white with about 2 cups of confectioners’ sugar (and maybe a bit of meringue powder, if you happen to have it) and 1/4 cup of water until it forms a thick paste. Transfer to a plastic bag with a very small hole cut in one of the corners or a pastry bag with a small tip. Pipe designs on and let dry.