Grandma’s Gingerbread Cookies

Gingerbread cookie landscapeSo this is Tavis writing…  Normally my contribution to Leaving The Rut is editing some of Ashley’s pictures, taste testing, continually telling Ashey that she needs to get some “new content up” and generally being a supportive cheerleader :).  Today however, I was compelled to sit down and actually make a physical contribution to “our” (mostly Ashley’s) growing blog…  “Why?” you may ask, am I using my almost metaphysical powers of composition today?  Especially for gingerbread cookies???  Well, simply stated…  I got the look…

Ashley has had a lot of fun over the last year putting this blog together and the numbers are growing, I mean they are really growing…  I never though so many people would be interested in our travels, antics and our collection of recipes, except for my smoked fish dip :). But we are growing, and during the holiday season, we are getting a lot of traffic on one post in particular, Easy Monkey Bread.

We are on the road right now as well, living out of our Airstream (mixture of work and time off).  Knowing that it would be difficult to keep up on things while on the road and since it is Christmas,  we decided that we were going to take some time off and just post once or twice in December.

But with the Monkey Bread post being so popular, I took it upon myself to be the good cheerleader that I am and thought it would be nice to encourage Ashley to capitalize on all this Christmas blog traffic and get another Christmas-y post up…

Well, please direct your attention to exhibit A.

Gingerbread cookies dishesand exhibit B.

Gingerbread cookies beerThis is pretty much what was occurring when I mentioned to Ashley that she needed to get going and put some “new content” up on Christmas food…  Then the look…  and the suggestion that if I thought that the blog needed new content today, I should do it myself…

So here I am, beer in hand, writing about gingerbread cookies.

Ashley had helped her mom make Gingerbread cookies last night and had taken a bunch of pictures,  so I decided I would bless you all with a family gingerbread receipt…  They are good, I am having… just had one :). Here is what you will need to whip up your own batch of Grandma’s Gingerbread cookies:

2 cups molasses
2 cups brown sugar
1 1/2 cups water, cold
2 cups crisco
3 eggs
10 cups flour, plus more for rolling out
4 tsp baking soda
2 tsp salt
3 tsp allspice
3 tsp ginger
3 tsp cinnamon

Cream the crisco and sugar together. Add eggs one at a time throughly mixing between each one. After eggs are throughly mixed, add the molasses.

Mix dry ingredients together in a separate bowl.

Alternate adding a quarter of the water and a quarter of the dry ingredients, mixing throughly between each addition.

After all ingredients are throughly mixed, cover the dough with plastic wrap and refrigerate overnight. Or until throughly chilled, at least 6 hours.

Sprinkle your work surface with flour, and roll out dough to approximately 1/4 of a inch thickness.

Gingerbread cookies rolling dough

Gingerbread cookies on sheetBake 10-12 minutes or until the cookie bounces back when lightly touched in the center.

Gingerbread Cookies in ovenAllow to sit on cookie sheet for 2 minutes before removing to a cooling rack.

Gingerbread cookies cooling rack

Grandma's Gingerbread Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 2 cups molasses
  • 2 cups brown sugar
  • 1½ cups water, cold
  • 2 cups crisco
  • 3 eggs
  • 10 cups flour, plus more for rolling out
  • 4 tsp baking soda
  • 2 tsp salt
  • 3 tsp allspice
  • 3 tsp ginger
  • 3 tsp cinnamon
Instructions
  1. Cream the crisco and sugar together. Add eggs one at a time throughly mixing between each one. After eggs are throughly mixed, add the molasses.
  2. Mix dry ingredients together in a separate bowl.
  3. Alternate adding a quarter of the water and a quarter of the dry ingredients, mixing throughly between each addition.
  4. After all ingredients are throughly mixed, cover the dough with plastic wrap and refrigerate overnight. Or until throughly chilled, at least 6 hours.
  5. Sprinkle your work surface with flour, and roll out dough to approximately ¼ of a inch thickness.
  6. Cut out cookies and bake 10-12 minutes or until they bounce back when lightly touched in the center.

Gingerbread Cookie Pin

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