This recipe is one of my very favorites. I got this from a friend when I was in college; then lost it due to my ever popular habit of writing recipes on the backs of grocery receipts, finally contacted her for the recipe again and have been making it ever since. My friend Dinnie Weaks calls these cookies Ginger Stars because she always cuts them into star shapes. I call them Ginger Stars because she did, but I cut them into lots of different Christmasy shapes. I’m broadminded when it comes to cookie-cutting shapes.
- 2 cups flour sifted
- ½ cup granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tsp ginger
- ½ tsp cinnamon
- ⅔ cup molasses
- 6 tablespoons shortening
Sift together sifted flour, sugar, soda, salt, ginger and cinnamon.
Heat molasses to boiling; remove from heat.
Add shortening to molasses; blend thoroughly.
Add sifted dry ingredients to molasses mixture; mix well.
Chill dough until it is easy to handle; at least 1-2 hours.
Roll chilled dough thin on lightly floured board.
Cut into shapes.
Bake on greased baking sheet or parchment paper in oven 350 degrees for 8 minutes.
Makes at least 2 dozen cookies depending on size.
Decorate as desired. Icing recipe below.
Powdered Sugar Icing for both cookie recipes
- 2 cups powdered sugar
- half and half or milk
- 1 tsp vanilla--you may substitute lemon juice for the vanilla if you want lemon flavored cookies.
Sift powdered sugar and dash of salt together into small bowl.
Stir small amount of half and half into sugar until it’s spreading consistency.
Stir in vanilla.
Add more sugar or half and half to make it right consistency.
Divide into portions and add food coloring as desired.