Gingerbread Cookies

Submitted by Julie Twitchell

We have to make these lovelies every year for Christmas. My boys actually ask for them all year long. This is a recipe from my hubby's aunt. They are soft and so yummy. The recipe calls for anise seed. There are some in my family (hubby) who thinks it would be a cardinal sin to leave the anise seed out, but the truth is, they are yummy either way.

• 1/3 Cup shortening
• 1 Cup brown sugar
• 1 1/2 Cup light molasses
• 2/3 Cup cold water
• 7 Cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. allspice
• 1 tsp. ginger
• 1 tsp. cloves
• 1 tsp. cinnamon
• 2 tsp. anise seed(optional)

In a large bowl, mix together all dry ingredients. Set aside. In a large mixing bowl, mix shortening, brown sugar and molasses thoroughly. Stir in water. Slowly add the dry ingredients. Chill for about 1 hour. Roll dough 1/2 thick. Cut with desired cookie cutters. Place on parchment paper or silicone mat. Bake at 350 degrees for 10-12 minutes, or until no imprint remains when touched lightly. When cooled, decorate with decorative icing.

Decorative icing:

• 1 egg white
• 1 Cup powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 1-2 drops red food coloring (optional)

Beat the egg white with the powdered sugar, vanilla and cream of tartar until the mixture is stuff and holds up in sharp peaks when the beater is withdrawn. Tint with food coloring. Use a decorative piping bag or a sturdy Ziploc bag and cut a small hole in one corner. Decorate as desired. Icing will set in about 15-30 minutes.

Yields about 3 dozen cookies

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